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bowtie greek pasta salad

Homemade Bowtie Greek Pasta Salad

Delicious Homemade Bowtie Greek Pasta Salad recipe with step-by-step instructions.
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Prep Time 55 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 47 minutes
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.