5 from 62 votes
Nagi's Big, Easy Pasta Salad
Nagi's Big, Easy Pasta Salad uses farfalle pasta cooked extra soft and tossed with a vibrant dressing of olive oil, apple cider vinegar, garlic, and Dijon mustard. It features cucumber, tomatoes, feta cheese, kalamata olives, and basil for a mix of fresh, briny, and herbal flavors. The salad soaks in the dressing for a mellowed, integrated taste and is served at room temperature.
Prep Time
10 mins
Cook Time
15 mins
Cooling
40 mins
Total Time
1 hr 5 mins
Servings:
6
- 12
Calories:
617 kcal
Course:
Side Dish, Main Course, Salad
Cuisine:
American
Ingredients
- 500g/ 1 lb farfalle pasta or other short/medium pasta (Note 1, bow tie pasta
Add-ins (7 cups "anything" - Note 2)
- 2 cucumber halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin
- 3 cups (500g) tomatoes halved (or chop 4 regular tomatoes, cherry or grape
- 1/3 cup kalamata olives 3/4 cup whole pitted or 1/2 cup sliced, then chop, roughly chopped
- 200g/ 7oz feta cheese cut into 6mm / 1/4" batons (they will crumble a bit, this is good, Greek
- 1 packed cup basil torn by hand (Note 2 for alternatives, leaves
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar (Note 3)
- 2 garlic minced using garlic press or very finely minced using a knife, cloves
- 2 tsp Dijon mustard (can omit)
- 2 tsp honey (sub maple syrup or 1 tsp sugar, Note 4)
- 1 1/2 tsp italian herbs mix (Note 5)
- 3/4 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
Instructions
Summary directions
- Cook pasta until soft, toss with 2/3 Dressing, cool. Toss with everything else except basil, then add basil. Serve!
Cup of Yum
Full directions
- Dressing - Shake the Dressing ingredients in a large jar. It should be sharp, the flavour mellows once tossed.
- Cook pasta until soft - Bring a large pot of salted water to the boil. Cook the pasta until it is very soft, about 2 - 3 minutes longer than the time on the packet but taste to check because packet directions have been known to lie! Pasta firms up when it's cold (nobody likes hard, cold pasta!), so cook the pasta until extra soft.
- Flavour soak - Drain the pasta very well, shaking off excess water. Transfer into a large bowl. Give the Dressing a good shake then pour over about two-thirds. Toss well, then leave the pasta to soak up the dressing as it cools (~40 minutes).
- Toss - Add the tomato, cucumber, feta and olives. Pour over the remaining Dressing. Toss well. Add basil, toss again.
- Serve - Tumble into big serving bowl. Dig in!
Notes
- This recipe makes 5-6 servings as a meal or 12+ as part of a buffet.
- Use pasta shapes like shells, twirls, or orecchiette that hold dressing well in their crevices.
- Alternatives for the dressing’s vinegar include white, red wine, sherry, or champagne vinegar.
- A small amount of honey reduces vinegar sharpness, allowing for less oil in the dressing.
- Basil can be substituted with dill, parsley, mint, or toasted pine nuts to maintain herbal notes.
- Best enjoyed at room temperature; add basil just before serving if made ahead and refrigerated.
Nutrition Information
Calories
617cal
(31%)
Carbohydrates
72g
(24%)
Protein
17g
(34%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Cholesterol
30mg
(10%)
Sodium
915mg
(38%)
Potassium
555mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
692IU
(14%)
Vitamin C
23mg
(26%)
Calcium
225mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 - 12
Amount Per Serving
Calories 617
% Daily Value*
| Calories | 617cal | 31% |
| Carbohydrates | 72g | 24% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 30mg | 10% |
| Sodium | 915mg | 38% |
| Potassium | 555mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 225mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.