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Bow Tie Pasta Salad

a bowl of pasta salad.

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This pasta salad has a tangy vinaigrette, fresh tomatoes, black olives, fresh basil, and feta cheese tossed with bow tie pasta for a crowd-pleasing summer side dish.

Ingredients

Scale
  • 16 ounces bowtie pasta
  • ยผ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • ยผ cup olive oil
  • ยฝ cup diced red onion
  • ยผ cup of chopped fresh basil leaves
  • ยพ teaspoon kosher salt
  • ยฝ teaspoon ground black pepper
  • ยพ cup sliced black olives
  • 1 cup cherry tomatoes, halved
  • 6 ounces crumbled feta cheese

Instructions

  1. Boil the pasta according to the package instructions. Drain the pasta and spread it on a large baking sheet to cool for five minutes or until itโ€™s no longer steaming hot. Place the pan in the refrigerator and chill the pasta for 10 to 15 minutes.

  2. Whisk the vinegar and mustard in a large mixing bowl. Add the olive oil and whisk until the dressing is smooth and well combined. Add the onion, basil, salt, and pepper and whisk to combine.

  3. Add the olives and tomatoes to the bowl and stir. Add the pasta and stir again until the pasta is evenly coated with the dressing. Stir in the feta cheese.

  4. You can serve the salad right away or chill it for a few hours before serving.

Notes

I like to chill the pasta before adding the dressing because if you toss hot or warm pasta with the dressing, it will absorb it, and you’ll end up with a dry pasta salad.ย 

Most of the ingredients can be prepped ahead (including the pasta) and stored in the refrigerator for up to a day. Keep the components separate, then mix everything together before serving it.

I think it’s best enjoyed within a day or so, but it will keep in the fridge for up to four days. It may dry out a bit after a few days, so add a splash of lemon juice and olive oil and give it a good stir before serving it.

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