Summer Pasta Salad
Summer Pasta Salad
Ingredients
For the Pasta
12 oz bow-tie pasta (farfalle) or any other short pasta of choice
For the Dressing
¼ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano or Italian seasoning
¼ teaspoon salt
Freshly ground black pepper, to taste
For the Salad
12 oz cherry or grape tomatoes (red and yellow), halved
2 medium cucumbers, quartered lengthwise and sliced
1 medium red bell pepper, diced
⅓ cup red onion, finely chopped
⅓ cup pitted black olives, sliced
⅓ cup pitted green olives, sliced
4 oz crumbled feta cheese
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package directions until al dente.
Once cooked, drain the pasta and immediately rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
2. Prepare the Dressing
While the pasta is cooking, prepare the salad dressing.
In a large mixing bowl (the same one you’ll use to assemble the salad), whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano or Italian seasoning, salt, and black pepper until fully emulsified.
3. Marinate the Vegetables
To the bowl with the dressing, add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and both black and green olives.
Toss to coat the vegetables evenly in the dressing. Let them sit and marinate while the pasta finishes cooling—this helps develop deeper flavor, and the tomatoes will begin to release their juices.
4. Assemble the Salad
Once the pasta is cool and fully drained, add it to the bowl with the marinated vegetables. Add the crumbled feta cheese and gently toss everything together until well combined.
5. Final Seasoning
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve chilled or at room temperature.