Description

Nagi’s Big, Easy Pasta Salad is a vibrant and flavorful dish perfect for quick gatherings or meal prep. This easy-to-make pasta salad features bow tie pasta tossed with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy Greek feta, all coated in a tangy, garlicky dressing that really penetrates the warm pasta for maximum flavor. Fresh basil adds a fragrant finish. Ideal for summer picnics, potlucks, or a refreshing lunch, this recipe balances simplicity with bold taste.

Ingredients

Scale

Pasta and Vegetables

500g (1 lb) bow tie pasta (farfalle) or other short/medium pasta
2 cucumbers, halved lengthwise and finely sliced (~17cm/7″ long, 2mm / 1/16″ thick)
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)

Cheese and Herbs

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

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente, usually about 12-15 minutes. Drain the pasta once cooked, but reserve a small amount of the pasta cooking water.
Prepare the Vegetables and Cheese: While the pasta cooks, halve the cherry tomatoes, finely slice the cucumbers using a mandolin or a sharp knife, chop or slice the Kalamata olives, cut the feta into batons, and tear the basil leaves by hand.
Make the Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard (if using), honey, Italian herbs mix, salt, and black pepper until emulsified.
Toss Pasta with Dressing: Immediately after draining, add the hot pasta to the bowl with the dressing and toss thoroughly. The warmth of the pasta will help it absorb the flavors deeply. If needed, add a splash of the reserved pasta water to loosen the dressing and coat the pasta evenly.
Add Vegetables, Cheese, and Basil: Gently fold in the sliced cucumbers, halved tomatoes, chopped olives, feta batons, and torn basil leaves. Mix carefully to avoid breaking up the feta too much.
Let Flavors Marinate: Allow the pasta salad to rest for at least 15-30 minutes at room temperature, or chill in the refrigerator if preferred. This resting time enhances the flavor meld and makes the salad taste even better.
Serve: Give the salad a gentle toss before serving. Enjoy it as a standalone dish or as a vibrant side at any meal.

Notes

This recipe is perfect for making in a big batch and is great for quick entertaining.
Tossing the hot pasta in the dressing is key—it absorbs flavor much better than cold pasta.
You can substitute apple cider vinegar with white wine vinegar or lemon juice for a different tang.
For a vegan version, omit feta or substitute with firm tofu or a vegan cheese alternative.
If you don’t have fresh basil, try substituting with fresh parsley or mint for a different herbaceous note.
Chopping all vegetables and making the dressing while pasta cooks optimizes prep time to about 15 minutes.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 617 kcal
Sugar: 8 g
Sodium: 915 mg
Fat: 29 g
Saturated Fat: 7 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 5 g
Protein: 17 g
Cholesterol: 30 mg