Description
A fresh and vibrant Mediterranean style farfalle pasta salad, perfect for a refreshing side dish or main course.
Ingredients
Scale
- 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