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White bowl filled with bowtie pasta salad topped with cherry tomatoes, cucumber slices, red onion, parsley, crumbled feta cheese, and small American flag picks on a light marble surface.
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Bowtie Pasta Salad with Feta

A colorful pasta salad packed with fresh veggies, feta cheese, and tangy dressing—perfect for summer parties and backyard cookouts.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 603kcal
Author Michelle Ordever

Ingredients

  • 12 ounces bowtie pasta
  • 1 cup cherry tomatoes sliced
  • 1 cup cucumber sliced
  • ½ cup red bell pepper diced
  • ½ cup red onion finely chopped
  • 1 cup arugula (rocket) chopped
  • 1 cup feta cheese crumbled
  • ⅓ cup fresh parsley chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Dressing

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package directions until al dente, about 8-10 minutes.
  • Drain the pasta and rinse it under cold water to stop the cooking process and cool it completely.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until fully combined.
    Mixing Pasta Salad Dressing
  • Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, arugula, feta cheese, and parsley to a large mixing bowl.
    Adding Fresh Veggies to Pasta Salad
  • Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
    Adding Dressing to Pasta Salad
  • Cover and refrigerate the pasta salad for at least 30 minutes so the flavors can meld together.
  • Serve chilled and enjoy your summer gathering!
    This image showcases a colorful, patriotic pasta salad decorated with small American flags, including cherry tomatoes, cucumbers, and cheese, ideal for American celebrations or summer parties.

Notes

Tips

  • Cook the pasta just until al dente so it stays firm after chilling.
  • Rinse the pasta under cold water to cool it quickly and prevent sticking.
  • Add extra feta before serving for an even more creamy, salty flavor.
 

Substitutions

  • Swap arugula for spinach or romaine lettuce.
  • Use mozzarella pearls instead of feta cheese if preferred.
  • Add blueberries for an extra patriotic color touch.
 

Leftovers & Freezing

  • Store leftovers covered in the refrigerator for up to 3 days.
  • Stir before serving again, as the dressing may settle.
  • Do not leave the salad at room temperature for extended periods in hot weather.
  • Not suitable for freezing.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency  (UK)

Nutrition

Calories: 603kcal | Carbohydrates: 71g | Protein: 18g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 33mg | Sodium: 894mg | Potassium: 459mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 42mg | Calcium: 234mg | Iron: 2mg