Description
A vibrant, light summer pasta salad with bow tie pasta, crisp cucumbers, red bell peppers, green onions, olives, and crumbled feta, all tossed in a zesty lemon-honey vinaigrette. Perfect for quick lunches or chilled dinners.
Ingredients
16 ounces bow tie (farfalle) pasta, cooked and cooled
1 large hothouse cucumber, seeds scooped out and chopped
1 medium red bell pepper, stemmed, seeded, and chopped
1 bunch green onions, green and white parts chopped
1 cup pitted kalamata olives, halved
1 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente. Drain and cool under cold water; set aside.
In a large bowl, combine cooked pasta, cucumber, red bell pepper, green onions, and olives.
In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper.
Pour dressing over the pasta mixture. Gently toss to coat evenly.
Fold in crumbled feta cheese. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For a vegan option, omit feta and substitute with 1/2 cup crumbled firm tofu or vegan cheese.
To add protein, mix in 1 cup grilled chicken, shrimp, or chickpeas.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 8
- Category: Dinner
- Method: Stovetop/No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg