If you’re looking for a fresh and easy dish, this vegetarian farfalle pasta salad is just the ticket! It’s packed with Mediterranean flavors and makes a great side for any summer picnic or cookout.
It solves busy weeknights by delivering quick prep, portable leftovers, budget-friendly ingredients, and adaptable options for dietary needs with minimal cook time.
Sometimes I find myself in a crunch, trying to whip up something delicious without spending hours in the kitchen. This simple vegetarian farfalle pasta salad recipe solves that problem, letting me prepare a tasty meal in about 18 minutes.
The trick is using mini farfalle pasta, which cooks quickly and is fun to eat. Plus, this salad uses a light vinaigrette instead of mayonnaise, keeping things refreshing during hot days.
If you need something quick to serve with burgers or grilled veggies, this salad is a winner! If you like easy recipes, check out this Air Fryer Sweet Potato Fries that you can whip up alongside the pasta salad.
Why You Will Love This Recipe
- Fresh and Flavorful This salad bursts with Mediterranean flavors thanks to the fresh veggies, tangy olives, and herby dressing. Each bite feels light and vibrant.
- Perfect Texture Using mini farfalle gives a fun, easy-to-eat texture that doesn’t turn mushy, ensuring every forkful has a delightful crunch.
- Quick and Easy With just a few minutes for prep and cook time, you can whip this up quickly. It’s ideal for last-minute summer meals.
- Great for Storage Leftovers are easy to keep in an airtight container for up to three days, making your next meal a breeze while still tasting fresh.
Mediterranean Farfalle Pasta Salad
- Prep Time: 10 minutes
- Cool Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 48 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Mediterranean style farfalle pasta salad, perfect for a refreshing side dish or main course.
Ingredients
- 1/2 lbs (227g) mini Farfalle pasta
- 1 English cucumber, cut into half slices
- 2 cups (300g) cherry tomatoes, cut in half or quarters
- 2 cups (300g) bell peppers, cut in small squares
- 1/2 red onion, thinly sliced
- 1/2 cup (75g) Kalamata olives
- 1/2 cup (75g) marinated artichokes
- 4 oz (113g) feta cheese, crumbled
- 1 tbsp (15ml) Italian parsley, chopped
- 1 tbsp (15ml) fresh oregano, chopped
- 1/2 cup (120ml) extra virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 garlic cloves, chopped
- 11/2 teaspoon dried oregano
- 1/41/2 teaspoon salt
- freshly ground pepper to taste
Instructions
- Cook & Rinse Pasta: Start by boiling the mini farfalle pasta until it is al dente, usually about 8 minutes. You will know it is ready when it is firm yet tender to the bite. Be sure to rinse it under cold water quickly afterward to stop it from cooking further and to keep it from getting sticky.
- Prep Vegetables: Chop up your English cucumber, cherry tomatoes, and bell peppers into bite-sized pieces. This adds a lively crunch and flavor to the pasta salad. Remove the seeds from the cucumbers for a less watery salad.
- Make Dressing: Whisk together the extra virgin olive oil, red wine vinegar, a pinch of salt, freshly ground pepper, chopped garlic, the chopped Italian parsley, chopped fresh oregano, and dried oregano until it is smooth. Be cautious not to overdo the vinegar, as it can overpower the dish.
- Toss Everything Together: Combine the cooled pasta, veggies, Kalamata olives, marinated artichokes, and feta cheese in a large bowl. Give it a gentle mix so everything is well coated. You want a good mix of colors and textures without mushing the pasta.
- Chill & Serve: Let the salad chill in the fridge for at least 30 minutes. This helps all the flavors meld together beautifully. Check it once in a while; it might need a little extra dressing to avoid dryness after sitting. Serve cold and enjoy!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the pasta feels sticky after cooking, rinsing it immediately under cold water will help cool it down and reduce stickiness.
- When serving, chilling the salad enhances its refreshing flavor, making it a great option for hot days.
- If the dressing tastes too tangy, adding a little extra olive oil can smooth out those flavors.
- For visual appeal, consider using different colored bell peppers; it adds vibrancy to your dish.
- If the salad seems dry after refrigeration, adding a touch more dressing can help rejuvenate it just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 4g
- Sodium: 379mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 12mg
Recipe Tips
- If pasta feels sticky, rinsing it immediately under cold water will help cool it down and reduce stickiness.
- When serving, chilling the salad enhances its refreshing flavor, making it a great option for hot days.
- If the dressing tastes too tangy, a little extra olive oil can smooth out those flavors quite nicely.
- For visual appeal, consider using different colored bell peppers; it really adds vibrancy to your dish.
- If the salad seems dry after refrigeration, adding a touch more dressing can help rejuvenate it just before serving.
Serving Suggestions
Serve this vegetarian farfalle pasta salad with grilled chicken or fish to create a complete meal. Accompany it with garlic bread and a green salad for a satisfying meal experience.
This pasta salad works well in summer parties, picnics, and barbecues. You can even use it as a side dish at dinner parties.
Add extra feta cheese and fresh herbs for a finishing touch before serving. Drizzle with a light vinaigrette for additional flavor.
Recipe variations
- You can swap mini Farfalle pasta with whole wheat, gluten-free pasta, or even spiralized zucchini for a different texture and taste.
- Add 1 teaspoon of lemon zest and 1 tablespoon of Dijon mustard to the dressing for an extra layer of flavor, complementing the other ingredients.
- Either include roasted vegetables, such as zucchini or eggplant, or use canned chickpeas to increase the dish’s protein content.
- If you’re serving a larger group, you can double the recipe by using 1 lb of pasta and increasing the other ingredients proportionally.
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How to Store?
To keep your vegetarian farfalle pasta salad fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. This method keeps the ingredients crisp.
Freezing: For longer storage, place in a freezer bag and seal tightly. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Tip: If the pasta salad seems dry after refrigeration or freezing, mix in a bit of extra dressing before serving.
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If you enjoyed this vegetarian farfalle pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
