Description
Nagi’s Big, Easy Pasta Salad is a vibrant and refreshing dish featuring tender bow tie pasta soaked in a tangy homemade dressing, tossed with fresh cucumbers, juicy cherry tomatoes, Kalamata olives, and crumbly Greek feta. Finished with fragrant basil leaves, this salad is perfect for a light meal or entertaining, offering a delicious balance of flavors and textures in a simple, no-cook-after-boiling recipe.
Ingredients
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 chop 4 regular tomatoes)
- 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
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 maple syrup / 1 tsp sugar)
- 1 1/2 tsp Italian herbs mix
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Instructions
- Make the Dressing: Combine the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herbs, salt, and black pepper in a large jar. Shake well until the dressing is sharp and well blended.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until very soft, approximately 2-3 minutes longer than the package instructions, testing to ensure extra softness. The pasta will firm up when cold.
- Soak Pasta in Dressing: Drain the cooked pasta thoroughly and transfer it to a large bowl. Shake the dressing again and pour about two-thirds over the pasta. Toss well to coat, then let the pasta sit and absorb the dressing as it cools for about 40 minutes.
- Add the Veggies and Cheese: Once pasta has soaked the dressing, add the halved cherry tomatoes, finely sliced cucumber, chopped Kalamata olives, and feta batons to the bowl.
- Toss with Remaining Dressing and Basil: Pour the remaining dressing over the salad and toss everything thoroughly. Add the torn basil leaves and toss gently again.
- Serve: Transfer the pasta salad to a large serving bowl and serve immediately. Enjoy!
Notes
- Note 1: Bow tie pasta (farfalle) is recommended but any short to medium pasta will work.
- Note 2: If fresh basil is unavailable, fresh mint or parsley can be substituted for a different herbal note.
- Note 3: Apple cider vinegar provides a sharp acidity; white wine vinegar can also be used as a substitute.
- Note 4: Honey adds sweetness; you may use maple syrup or a small amount of sugar instead.
- Note 5: Italian herbs mix typically consists of dried oregano, basil, rosemary, thyme, or marjoram.