5 from 6 votes
15-Minute Mediterranean Pasta Salad with Feta
This easy recipe for Mediterranean pasta salad with feta is my go-to recipe in the summer. Ready in just 15 minutes, it combines bow-tie pasta noodles with crunchy, fresh veggies and a homemade garlicky Greek-style vinaigrette.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
servings
Calories:
363 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
Greek Dressing:
- 2 Tablespoons lemon juice about 1 lemon, fresh
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon garlic powder
- ~¼ ~¼ teaspoon black pepper or to taste, freshly ground
- ~½ ~½ teaspoon salt or to taste, fine sea salt
- 1 teaspoon red wine vinegar
- 4 Tablespoons extra virgin olive oil
Pasta Salad
- 12 ounces farfalle pasta or another small shape like orzo, mini, dried, bow tie
- 1 medium cucumber diced
- 1 red bell pepper diced
- ⅓ cup banana peppers chopped, jarred
- ½ cup nicoise olives or kalamata olives
- 1 medium shallot finely diced
- 1 clove garlic minced
- ½ cup parsley chopped, fresh
- ½ cup feta cheese crumbled
Instructions
- In a jar with a lid (or a bowl) combine the dressing ingredients. Shake to combine, or whisk together. Taste test and adjust salt/pepper as needed. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as directed on the package, making sure they are al dente when done. Drain and rinse with cold water.
- While the pasta cooks, prepare the veggies and add them to a large mixing bowl. Once the pasta is rinsed and cool, add it to the bowl. Drizzle on the dressing and toss to coat completely.
- Serve immediately or place in the fridge to chill. The longer it chills, the better because the flavor develops (if left overnight, add an extra drizzle of olive oil before serving).
Cup of Yum
Notes
- Olives: use black olives for a milder taste.
- Store leftovers an airtight container in the fridge for 3-4 days. The pasta will absorb the dressing, so you may want to add more or a drizzle of olive oil before eating it, the longer it is stored.
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
48g
(16%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Cholesterol
11mg
(4%)
Sodium
522mg
(22%)
Potassium
320mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1203IU
(24%)
Vitamin C
42mg
(47%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 11mg | 4% |
| Sodium | 522mg | 22% |
| Potassium | 320mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1203IU | 24% |
| Vitamin C | 42mg | 47% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.