Recently, I’ve become slightly obsessed with chopped salads, like this delicious chopped Greek salad. Having eaten it for a couple of days as a side, I threw the leftovers in with some leftover bow tie pasta and serve it with hummus and pita bread – oh my, delicious! With a combination of all my favorite veggies (juicy tomatoes, briny olives, fresh cucumber, crunchy bell peppers…. Need I go on?!), creamy feta, and a mayo-free dressing, this easy cold pasta salad recipe is wonderfully vibrant and healthy. Even better, it’s ready in just 15 minutes, is meal prep friendly, and perfect for serving at indoor or outdoor events (double yay for the no mayo on that front!) or as a simple summery side or main. Best of all, as with all my recipes, there are plenty of opportunities for adaptation with this simple bow tie pasta salad. For example, swap out the pasta shapes, use grain-free or gluten-free options, add extra veggies, jazz up the dressing, etc. You can even make this veggie pasta salad into a complete meal with the addition of protein. Keep reading for all my top recommendations!
What to Put in Pasta Salad?
This Mediterranean pasta salad recipe has four main elements: pasta, vegetables, cheese, and a simple Mediterranean dressing. All of which rely on simple, inexpensive ingredients and pantry staples.
Pasta: I decided to make a bow tie pasta salad (regular or whole wheat bow ties/farfalle will work).
Vegetables: This bowtie pasta salad is loaded with fresh, crunchy, vibrant vegetables, including:Tomatoes – I use large tomatoes finely chopped during tomato season or cherry tomatoes/grape tomatoes the rest of the year.Cucumber – Persian or English cucumbers for a low-seed variety.Red Bell pepper – or any color.Red onion or sweet onion or green onions.Baby spinach – or regular. Arugula would work for a more peppery flavor.Olives – I used pitted black olives. You can use kalamata, etc.Avocado – this browns quickly, so omit for a meal-prep cold pasta salad.Feta: The salty flavor of feta cheese pairs perfectly with this Greek pasta salad.Dressing ingredients: Garlic – Fresh is best, though garlic powder works in a pinch.Lemon – Use fresh lemon juice. Enhance the flavor further with lemon zest.Olive oil – a high-quality, fruity, extra-virgin olive oil.Salt & black pepper – season to taste.
To save time, you could alternatively use a pre-prepared Greek dressing. However, it only takes a few minutes to prepare this simple homemade version. You could also use grain-free or gluten-free options, like lentil pasta, oat pasta, or chickpea pasta. However, note that the cooking time will vary and they don’t store as well in the refrigerator as regular pasta. You could also add: Dried oregano for a herby Mediterranean dressing. Red pepper flakes for some heat. Use red wine vinegar instead of or alongside the lemon juice. Dijon mustard for extra tang and subtle heat. Sugar or honey/maple to cut the acidity of the lemon juice, etc.
What Else Could I Add or Change?
There are plenty of ways to adapt this quick and easy Greek pasta salad recipe to your liking. A few of my favorites include:
Parsley: I prefer to use this as a garnish when serving, as fresh herbs won’t store well over several days. Mint may also work well.Pulses: Increase the fiber and protein with the addition of chickpeas or white beans.Protein: Turn the cold pasta salad into a complete meal with added grilled chicken, shrimp, or marinated Greek tofu to keep this a vegan/vegetarian pasta salad, etc.Other cheese: Swap out the robust feta for goat cheese or a milder cheese like mozzarella balls. Or, you could use cheddar cheese cubes.Pesto: There’s never a wrong time for a pesto pasta salad. Use fresh pesto in place of some (or all) of the dressing.Pine nuts: Lightly toast a large handful of pine nuts in a dry skillet until fragrant and lightly browned. Other nuts may also work – like almond slivers or pistachios.Other veggies: Some of my other favorite additions to this Mediterranean pasta salad recipe include artichoke hearts or zucchini slices.Capers: Just a few for extra tang.Preserved lemon: Will enhance the lemony flavor without the harsh acidity.
How to Make the Best Bow Tie Pasta Salad
There are just four main steps for preparing this easy Greek pasta salad recipe.
Step 1: How To Cook Bow Tie Pasta?
First, fill a large saucepan with liberally salted water and bring it to a boil over medium-high heat. Once boiling, add the pasta and allow it to cook for one minute less than the packaging recommends (usually around 8 minutes). You want the pasta to be al dente for the cold pasta salad, so it’s important not to overcook it. When the bow tie pasta is ready, drain it immediately and place it under running cold water or in a cold water “bath” to halt the cooking process and quickly cool it down. Some people prefer not to rinse the pasta, as it washes away starches that help it cling to the dressing. The alternative recommendation would be to quickly strain it, add a spoonful of oil to stop it from sticking, then spread the pasta across a wide surface like an oven tray to help it cool down quickly.
Step 2: Prepare the Ingredients
Meanwhile, as the pasta cooks, finely chop all the vegetables and transfer them to a large serving bowl. Then, prepare the salad dressing. Mince the garlic, juice the lemon, and combine the two plus the olive oil and salt and pepper in a small bowl or jar and whisk (or shake if in a jar).
Step 3: Assemble the Greek Pasta Salad
Once the pasta is cool, transfer it to the large bowl with the vegetables. Top that off with the dressing and toss to combine. Chill the veggie pasta salad in the refrigerator for two hours before serving – enjoy!
How Long Is Pasta Salad Good for in the Fridge
Once assembled, store it in an airtight container in the fridge for 4-5 days. Make sure to stir it each time before serving, to redistribute the dressing and juices. You might also want to liven it up with an extra splash of lemon juice.
Can You Make It Ahead?
There are several ways to do this. Firstly, the pasta can be cooked up to three days in advance and stored in an airtight container in the fridge. Likewise, the vegetables (except the avocado) can be pre-chopped and stored in separate containers for 2-3 days in the fridge. Meanwhile, the dressing can be made 5 days in advance (more without the fresh garlic). I’m also a big fan of assembling the entire bowtie pasta salad a day in advance. This allows the flavors to mingle and meld, so it tastes even better on day two.
Serving Recommendations
This Greek bow tie pasta salad makes for a wonderful side dish or main at picnics, BBQs, potlucks, etc. I love to serve it with:
Leafy greensHummus and pita breadFried or baked falafelChicken shish tawookAnd other proteins like grilled fish, chicken, shrimp, tofu, etc.
Recipe Notes and Top Tips
Use enough water: When cooking the pasta, the size of the saucepan matters. It needs to hold all the pasta covered with several inches of water to account for expansion. If you don’t use enough water, the pasta can become sticky and/or mushy.Salt the pasta water: It should taste like the ocean! This will help to infuse the pasta with more flavor. Otherwise, you could use vegetable stock instead of water.Use al dente pasta: To avoid mushy, sticky results.To save time: If you have a food chopper, it will make the veggie prep very quick.Adjust the feta: Feta has a salty, robust flavor. Some prefer just hints throughout the veggie pasta salad, and others want it feta-heavy. Adjust the amount to your liking.Mellow the onion: If you aren’t a fan of the harsh raw onion flavor, soak the chopped onions in ice water for 10 minutes.
More Summery Salad Recipes
Easy Caprese Pasta Salad (Tomato Mozzarella Pasta Salad)Healthy Rainbow Chopped Veggie Salad (Red Cabbage Salad)Shirazi salad (cucumber onion tomato salad)Mediterranean roasted vegetable buddha bowl
If you try this fresh Greek pasta salad recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
