Mediterranean Bow Tie Pasta Salad

Name: Mediterranean Bow Tie Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 8 ounces bowtie pasta (cooked al dente according to package); 1 15- ounce can chickpeas (drained and rinsed); 2/3 cup extra-virgin olive oil; 2 cups cherry tomatoes (halved); 1/2 of a small red onion (diced {about 2/3 cup}); 5 green onions (white and green parts chopped); 6 ounces roasted red peppers (chopped); 1/4 cup fresh mint leaves (chopped); 1/4 cup fresh parsley (chopped); 2 tablespoons fresh dill (chopped); 1/2 cup feta cheese (crumbled); 1/2 english cucumber (diced); 1/3 cup red wine vinegar; 1 lemon (juiced); 1 teaspoon honey; 2 garlic cloves (minced); 1 teaspoon dried oregano; 1/2 teaspoons salt; 1/8 teaspoon freshly cracked black pepper

This Mediterranean Bow Tie Pasta Salad is the one I bring to every summer cookout, potluck, and backyard dinner. It is packed with chickpeas, roasted red peppers, feta, and a trio of fresh herbs mint, dill, and parsley, all tossed in a bright lemon and olive oil dressing. Make it ahead and it only gets better.

Prep15 min
Cook15 min
Total30 min
Makes8 servings
Calories320

Ingredients

8 servings

8 ounces bowtie pasta (cooked al dente according to package)
1 15- ounce can chickpeas (drained and rinsed)
2/3 cup extra-virgin olive oil
2 cups cherry tomatoes (halved)
1/2 of a small red onion (diced {about 2/3 cup})
5 green onions (white and green parts chopped)
6 ounces roasted red peppers (chopped)
1/4 cup fresh mint leaves (chopped)
1/4 cup fresh parsley (chopped)
2 tablespoons fresh dill (chopped)
1/2 cup feta cheese (crumbled)

For the dressing:

1/2 english cucumber (diced)
1/3 cup red wine vinegar
1 lemon (juiced)
1 teaspoon honey
2 garlic cloves (minced)
1 teaspoon dried oregano
1/2 teaspoons salt
1/8 teaspoon freshly cracked black pepper

Method

1
Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the bowtie pasta al dente according to package directions. Drain and immediately rinse under cold water until the pasta is completely cool and no longer steaming. Let it drain well.
2
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, and pepper. Taste and adjust. The dressing should be bright and lemony, add a pinch more salt if it tastes flat.
3
In a large bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, green onions, and roasted red peppers. Toss gently to distribute everything evenly.
4
Add the mint, dill, and parsley. Crumble the feta over the top. Fold everything together gently so the feta stays in larger pieces.
5
Pour about half of the dressing over the salad and toss well. Taste and add more dressing from there. If you are serving immediately, use as much as needed. If you are making this ahead, hold back half the dressing, the pasta will absorb what's there as it sits, and you'll add the rest before serving.

Notes

Cook the bowtie pasta just to al dente, it will continue to absorb the dressing as the salad sits, so starting with a firm bite is important. Rinse the pasta under cold water immediately after draining. This stops the cooking and cools it down quickly so the herbs don't wilt and the feta stays intact when you toss everything together. Use a block of feta packed in brine and crumble it yourself. It is creamier and tangier than the pre-crumbled kind and holds up better in the salad. Dress the salad with half the dressing when you first make it. The pasta will absorb it as it sits. Add the remaining dressing right before serving to freshen everything up. If making ahead, keep the fresh herbs out until the last 30 minutes before serving. Mint and dill will wilt and darken if they sit in the dressing too long. If the salad tastes dry the next day, drizzle with a little extra olive oil and a fresh squeeze of lemon juice and toss well. It comes right back. Store in an airtight container in the refrigerator for up to 4 days.