Homemade Bowtie Greek Pasta Salad

I’ll be honest—I used to think pasta salad was just something you grabbed from the deli counter at the grocery store. You know, the kind that sits in those plastic containers and tastes like it was made three days ago? Then I realized how easy it is to make at home, and I’ve never looked back.

This bowtie Greek pasta salad is one of those recipes that seems fancy but really isn’t. You’re basically cooking some pasta and chopping vegetables. That’s it. The dressing comes together in two minutes, and the whole thing tastes like something you’d order at a Mediterranean restaurant. The best part? It actually gets better after sitting in the fridge for a few hours, so you can make it in the morning and let it do its thing while you go about your day.

What Kind of Pasta Should I Use?

Bowtie pasta (also called farfalle) is the classic choice for this Greek salad, and its shape is perfect for catching all that dressing and holding onto the chopped veggies. That said, you can absolutely swap it out for other short pasta shapes like penne, rotini, or fusilli if that’s what you have in your pantry. Just make sure to cook your pasta al dente since it’ll continue to absorb the dressing as it sits, and overcooked pasta can get mushy in a cold salad. If you’re looking for a whole wheat or gluten-free option, those work great too – just follow the package directions for cooking times since they can vary from regular pasta.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Bowtie pasta: Any short pasta shape works great here – try penne, rotini, fusilli, or even orzo for a different texture. Cook according to package directions and you’re good to go.
• Feta cheese: If you’re not a fan of feta, crumbled goat cheese gives a similar tangy flavor. For a dairy-free version, just leave it out or use a vegan feta alternative.
• Avocado: Avocado adds creaminess but can be skipped if you don’t have any on hand. You could also swap it with diced mozzarella balls for a different creamy element.
• Black olives: Kalamata olives are a classic Greek choice and add more flavor, but green olives or even capers work too.
• Bell pepper: Any color bell pepper works – red, yellow, orange, or green. Pick your favorite or use what you have in the fridge.
• Lemon juice: Fresh lemon juice is best, but bottled works in a pinch. You can also use red wine vinegar or white wine vinegar for a different tangy kick.
• Spinach: Arugula, mixed greens, or chopped romaine are all good alternatives if you don’t have spinach around.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is adding the dressing while the pasta is still warm, which causes it to absorb too much liquid and turn mushy – make sure your pasta is completely cooled before mixing everything together.

Overcooking your bowtie pasta is another common issue, so aim for al dente (around 8 minutes) since the pasta will continue to soften as it sits in the dressing.

To keep your avocado from turning brown during the chilling time, add it right before serving instead of mixing it in with the other ingredients, and consider tossing it with a little extra lemon juice for protection.

Don’t skip the 2-hour chill time, as this allows all the flavors to blend together, but if your salad seems dry after refrigeration, just stir in a tablespoon or two of olive oil and lemon juice to freshen it up.

What to Serve With Bowtie Greek Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. It’s also great alongside other Mediterranean dishes like hummus, tzatziki, and warm pita bread for a full spread. If you’re firing up the grill, throw on some marinated chicken thighs or pork souvlaki to make it a complete meal. For a lighter option, serve it with a simple Greek-style grilled fish like sea bass or salmon with a squeeze of lemon.

Storage Instructions

Store: This pasta salad keeps well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, though the veggies might release some liquid. Just give it a good stir before serving and add a splash of lemon juice or olive oil if it seems dry.

Make Ahead: You can prep this salad a day in advance, but I’d recommend adding the avocado right before serving so it doesn’t brown. Store the dressing separately if you want the veggies to stay extra crisp, then toss everything together when you’re ready to eat.

Serve: This salad tastes best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to bring out all those fresh flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 22-26 g
• Fat: 32-38 g
• Carbohydrates: 140-155 g

Ingredients

For the salad:

• 8 oz farfalle pasta (I always use Barilla for the perfect al dente bite)
• 14 oz tomatoes (halved or quartered depending on size)
• 7 oz cucumber (sliced into 1/2-inch half moons)
• 6 oz avocado
• 5 oz bell pepper (diced into 1/2-inch pieces)
• 4 oz red onion
• 2 oz black olives
• 2 oz feta cheese (I prefer Athenos crumbles for a tangy finish)
• 0.5 oz spinach

For the dressing:

• 5 tbsp lemon juice (freshly squeezed for the best acidity)
• 3 tbsp olive oil
• 2 tsp garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

Step 1: Prepare the Mise en Place

• 14 oz tomatoes
• 7 oz cucumber
• 5 oz bell pepper
• 4 oz red onion
• 6 oz avocado
• 2 oz black olives
• 0.5 oz spinach

While you bring a large pot of salted water to a boil for the pasta, prepare all your vegetables to ensure smooth assembly later.

Halve or quarter the tomatoes depending on their size, slice the cucumber into 1/2-inch half moons, dice the bell pepper into 1/2-inch pieces, and slice the red onion thinly.

Pit and cube the avocado, then add all prepared vegetables along with the spinach and black olives to a large mixing bowl.

I like to prep the avocado last and add it just before dressing the salad to prevent browning—it keeps that fresh, vibrant color.

Step 2: Cook the Pasta to Al Dente

• 8 oz farfalle pasta

Add the farfalle pasta to the boiling salted water and cook for 8 minutes—this timing ensures that perfect al dente bite that holds up well when tossed with the dressing.

Drain the pasta in a colander, then rinse it briefly with cold water to stop the cooking process and cool it to room temperature.

For a creamier salad without excess moisture, I drain the pasta thoroughly after rinsing—this prevents the dressing from becoming watered down as it sits.

Step 3: Build the Lemon-Herb Dressing

• 5 tbsp lemon juice
• 3 tbsp olive oil
• 2 tsp garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, minced garlic, salt, black pepper, and dried oregano until emulsified.

The freshly squeezed lemon juice provides a much brighter acidity than bottled juice and is really the foundation of this salad’s flavor.

Let the dressing sit for a moment to allow the garlic to infuse into the oil.

Step 4: Combine and Dress the Salad

• cooked pasta from Step 2
• prepared vegetables from Step 1
• dressing from Step 3
• 2 oz feta cheese

Add the cooled cooked pasta from Step 2 to the bowl of prepared vegetables from Step 1, then pour the dressing from Step 3 over everything.

Gently toss until all ingredients are evenly coated with the dressing, then crumble the feta cheese over the top and fold it in carefully to distribute it throughout without crushing it too much.

The feta adds a tangy, creamy element that balances the bright lemon and fresh vegetables beautifully.

Step 5: Chill and Serve

Transfer the completed salad to the refrigerator and chill for at least 2 hours (or up to overnight) to allow the flavors to meld together and the pasta to fully absorb the dressing.

Stir gently before serving, and taste to adjust seasonings if needed—sometimes a small squeeze of fresh lemon juice or an extra pinch of salt brightens it right before serving.

Homemade Bowtie Greek Pasta Salad

Delicious Homemade Bowtie Greek Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings: 8 servings

Calories: 1000

Ingredients Method

Ingredients

  

For the salad::

• 8 oz farfalle pasta (I always use Barilla for the perfect al dente bite)
• 14 oz tomatoes (halved or quartered depending on size)
• 7 oz cucumber (sliced into 1/2-inch half moons)
• 6 oz avocado
• 5 oz bell pepper (diced into 1/2-inch pieces)
• 4 oz red onion
• 2 oz black olives
• 2 oz feta cheese (I prefer Athenos crumbles for a tangy finish)
• 0.5 oz spinach

For the dressing::

• 5 tbsp lemon juice (freshly squeezed for the best acidity)
• 3 tbsp olive oil
• 2 tsp garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

Method

 

1. While you bring a large pot of salted water to a boil for the pasta, prepare all your vegetables to ensure smooth assembly later. Halve or quarter the tomatoes depending on their size, slice the cucumber into 1/2-inch half moons, dice the bell pepper into 1/2-inch pieces, and slice the red onion thinly. Pit and cube the avocado, then add all prepared vegetables along with the spinach and black olives to a large mixing bowl. I like to prep the avocado last and add it just before dressing the salad to prevent browning—it keeps that fresh, vibrant color.
2. Add the farfalle pasta to the boiling salted water and cook for 8 minutes—this timing ensures that perfect al dente bite that holds up well when tossed with the dressing. Drain the pasta in a colander, then rinse it briefly with cold water to stop the cooking process and cool it to room temperature. For a creamier salad without excess moisture, I drain the pasta thoroughly after rinsing—this prevents the dressing from becoming watered down as it sits.
3. In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, minced garlic, salt, black pepper, and dried oregano until emulsified. The freshly squeezed lemon juice provides a much brighter acidity than bottled juice and is really the foundation of this salad's flavor. Let the dressing sit for a moment to allow the garlic to infuse into the oil.
4. Add the cooled cooked pasta from Step 2 to the bowl of prepared vegetables from Step 1, then pour the dressing from Step 3 over everything. Gently toss until all ingredients are evenly coated with the dressing, then crumble the feta cheese over the top and fold it in carefully to distribute it throughout without crushing it too much. The feta adds a tangy, creamy element that balances the bright lemon and fresh vegetables beautifully.
5. Transfer the completed salad to the refrigerator and chill for at least 2 hours (or up to overnight) to allow the flavors to meld together and the pasta to fully absorb the dressing. Stir gently before serving, and taste to adjust seasonings if needed—sometimes a small squeeze of fresh lemon juice or an extra pinch of salt brightens it right before serving.