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A bowl of Mediterranean pasta salad—packed with bow-tie pasta, cherry tomatoes, cucumber, feta, and Kalamata olives—sits on a white table. You can see another bowl peeking in from the corner.

Cold Mediterranean Pasta Salad with Veggies

Author: Madison Reid
Total Time: 2 hours 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Servings: 8
This fresh Mediterranean pasta salad is packed with crisp veggies, briny olives, creamy feta, and a zesty vinaigrette that is perfect for picnics, potlucks, or easy lunches.

Ingredients

  • 12 ounces farfalle pasta
  • 1 English cucumber
  • 1 pint grape tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup red onion
  • 8 ounces feta cheese

Dressing

  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 lemon juiced
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground pepper

Instructions

  • Add a large pot of water to the stove over medium-high heat. Allow the water to come to a boil.
  • Add the 12 ounces of farfalle pasta and cook to al dente—about 5 minutes of boiling.
  • Remove and drain.
  • While the water is getting up to a boil, prepare the sauce - In a medium mixing bowl, add 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp garlic powder, 1 lemon juiced, and salt and pepper.
  • Chop the other veggies, cut the English cucumber into small bite-sized pieces, half the grape tomatoes, half the Kalamata olives, and chop 1/2 red onion into tiny bits.
  • Add the freshly cooked pasta, veggies, and mixed sauce in a large bowl. Toss to cover the salad fully. Cover the bowl and place in the fridge to chill for at least 2 hours. Enjoy!

Nutrition

Calories: 391kcal Carbohydrates: 39g Protein: 11g Fat: 22g Saturated Fat: 6g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Cholesterol: 25mg Sodium: 608mg Potassium: 352mg Fiber: 3g Sugar: 4g Vitamin A: 688IU Vitamin C: 17mg Calcium: 172mg Iron: 1mg
Course: Salad