Nagi’s Big, Easy Pasta Salad Recipe

Introduction

This big, easy pasta salad is a vibrant and refreshing dish perfect for gatherings or a satisfying lunch. With soft farfalle pasta, crisp cucumbers, juicy tomatoes, salty olives, and creamy feta, it’s tossed in a tangy, flavorful dressing that brings everything together beautifully.

Ingredients

• 500g (1 lb) bow tie pasta (farfalle) or other short/medium pasta
• 2 cucumbers, halved lengthways and finely sliced (~17cm/7″ long, sliced 2mm / 1/16″)
• 3 cups (500g) cherry or grape tomatoes, halved (or 4 regular tomatoes chopped)
• 1/3 cup roughly chopped Kalamata olives (or 3/4 cup whole pitted or 1/2 cup sliced, then chopped)
• 200g (7oz) Greek feta, cut into 6mm / 1/4″ batons
• 1 packed cup basil leaves, torn by hand
• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 2 garlic cloves, minced
• 2 tsp Dijon mustard (optional)
• 2 tsp honey (or substitute maple syrup or 1 tsp sugar)
• 1 1/2 tsp Italian herbs mix
• 3/4 tsp cooking salt or kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Prepare the dressing by combining the olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herbs, salt, and pepper in a large jar. Shake well until fully mixed. The dressing will taste sharp initially but will mellow when combined with the salad.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta until very soft, about 2-3 minutes longer than the package instructions. Test to ensure it’s extra tender as pasta firms up when cold.
3. Step 3: Drain the pasta thoroughly, shaking off excess water. Transfer to a large bowl. Pour about two-thirds of the dressing over the pasta and toss well. Allow the pasta to soak up the dressing while it cools for about 40 minutes.
4. Step 4: Add the halved tomatoes, sliced cucumber, chopped olives, and feta to the pasta. Pour over the remaining dressing and toss everything together gently.
5. Step 5: Finally, add the torn basil leaves and toss once more just before serving.
6. Step 6: Transfer the salad into a big serving bowl and enjoy!

Tips & Variations

• Use a mandolin to slice cucumbers finely and evenly for the best texture.
• Substitute the Kalamata olives with black olives or green olives based on preference.
• If you prefer a milder dressing, reduce the amount of apple cider vinegar or substitute with white wine vinegar.
• Swap basil for fresh mint or parsley for a different herbal note.
• For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
• Allowing the pasta to marinate longer in the dressing enhances the flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time but note the basil may darken if stored for too long. If needed, bring the salad to room temperature before serving or add fresh basil leaves just before serving. Avoid reheating to preserve the fresh ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, short or medium pasta shapes like penne, rotini, or shells work well in this salad. Just ensure the pasta is cooked very soft for the best texture when cold.

How do I prevent the salad from becoming soggy?

Drain the pasta very well after cooking and toss it with most of the dressing to allow it to absorb flavor without excess liquid. Adding fresh vegetables just before serving helps maintain texture.

Nagi’s Big, Easy Pasta Salad Recipe

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★★★★★

4.6 from 79 reviews

Nagi’s Big, Easy Pasta Salad is a vibrant and flavorful Mediterranean-inspired dish featuring tender bow tie pasta, fresh cucumbers, juicy cherry tomatoes, briny Kalamata olives, and crumbly Greek feta. Tossed in a zesty dressing of apple cider vinegar, olive oil, garlic, Dijon mustard, and honey, this refreshing pasta salad is perfect for summer gatherings, potlucks, or easy weeknight meals.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including resting time)
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 500g (1 lb) bow tie pasta (farfalle) or other short/medium pasta

Vegetables & Cheese

• 2 cucumbers, halved lengthways and finely sliced (~17cm/7″ long, sliced 2mm / 1/16″)
• 3 cups (500g) cherry or grape tomatoes, halved (or 4 regular tomatoes chopped)
• 1/3 cup roughly chopped Kalamata olives (from 3/4 cup whole pitted or 1/2 cup sliced, then chopped)
• 200g (7oz) Greek feta, cut into 6mm / 1/4″ batons
• 1 packed cup basil leaves, torn by hand

Dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 2 garlic cloves, minced
• 2 tsp Dijon mustard (optional)
• 2 tsp honey (or substitute maple syrup or 1 tsp sugar)
• 1 1/2 tsp Italian herbs mix
• 3/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Instructions

1. Prepare the Dressing: In a large jar, combine extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herbs mix, salt, and black pepper. Shake well until all ingredients are fully blended. The dressing will be sharp initially, mellowing once mixed with the pasta.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until very soft, about 2 to 3 minutes longer than package instructions. This ensures the pasta remains tender even when served cold.
3. Drain and Dress the Pasta: Thoroughly drain the pasta, shaking off excess water. Transfer the pasta into a large bowl. Pour about two-thirds of the dressing over the pasta, toss well, and allow the pasta to soak up the flavors as it cools for approximately 40 minutes.
4. Add the Vegetables and Feta: Once the pasta has cooled and absorbed the dressing, add halved cherry tomatoes, sliced cucumbers, chopped Kalamata olives, and cubed feta cheese to the bowl.
5. Toss and Finish: Pour the remaining dressing over the salad and toss to combine all ingredients evenly. Gently fold in the torn basil leaves and give one final toss to distribute the herb.
6. Serve: Transfer the pasta salad into a large serving bowl and serve immediately. Enjoy this fresh, flavorful dish perfect for any occasion.

Notes

• Note 1: Use any short or medium pasta if bow tie (farfalle) is unavailable.
• Note 2: Basil can be substituted with fresh mint or parsley for variation.
• Note 3: Apple cider vinegar gives a sharp acidity; white wine vinegar can be used as a milder alternative.
• Note 4: Honey provides subtle sweetness; maple syrup or a small amount of sugar works in place.
• Note 5: Italian herbs mix typically includes oregano, basil, thyme, and rosemary.

Keywords: easy pasta salad, Mediterranean pasta salad, bow tie pasta recipe, summer salad, vegetarian pasta salad