Nagi’s Big, Easy Pasta Salad Recipe

Introduction

This big, easy pasta salad combines fresh vegetables, tangy feta, and a bright, flavorful dressing for a perfect make-ahead side or light meal. With simple ingredients and a few key steps, you get a refreshing dish that’s great for picnics, potlucks, or weeknight dinners.

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 maple syrup or 1 tsp sugar)
• 1 1/2 tsp Italian herb mix
• 3/4 tsp cooking salt or kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Prepare the dressing by combining 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 at first but mellows once mixed with the pasta.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta until it is very soft—about 2 to 3 minutes longer than package instructions—tasting to ensure tenderness as pasta firms up when cooled.
3. Step 3: Drain the pasta thoroughly and transfer it to a large bowl. Pour about two-thirds of the dressing over the pasta and toss well to coat. Let the pasta soak up the dressing and cool for around 40 minutes.
4. Step 4: Add the halved tomatoes, sliced cucumber, chopped olives, and feta batons to the pasta. Pour the remaining dressing over the salad and toss everything together gently.
5. Step 5: Finally, add the torn basil leaves and give the salad one last gentle toss. Serve in a large bowl and enjoy.

Tips & Variations

• Use a mandolin slicer for even cucumber slices and quicker prep.
• Substitute basil with fresh parsley or mint for a different herb flavor.
• Omit Dijon mustard if you prefer a milder dressing.
• Add a handful of toasted pine nuts or walnuts for extra crunch.
• For a vegan version, replace feta with vegan cheese or omit it entirely.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. When serving leftovers, give it a gentle toss and add a splash of olive oil if it seems dry. This salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short or medium pasta like penne, rotini, or shells will work well. Just be sure to cook until very soft for the best texture when cold.

Can I make this pasta salad ahead of time?

Absolutely! In fact, letting it sit for at least 40 minutes helps the pasta soak up the dressing for more flavor. It can be made several hours or the day before serving and kept chilled until ready to eat.

Nagi’s Big, Easy Pasta Salad Recipe

Print Recipe

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5 from 143 reviews

Nagi’s Big, Easy Pasta Salad is a refreshing, vibrant dish featuring bow tie pasta tossed with a tangy, herbaceous dressing and loaded with fresh cucumbers, sweet cherry tomatoes, briny Kalamata olives, creamy feta, and aromatic basil. This easy-to-make salad is perfect for summer gatherings, potlucks, or any time you crave a hearty but light meal. The dressing, made of apple cider vinegar, olive oil, garlic, and Dijon mustard, provides a sharp and lively flavor that mellows as it soaks into the pasta.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 55-60 minutes
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 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 (from 3/4 cup whole pitted or 1/2 cup sliced olives)

Cheese and Herbs

• 200g (7 oz) 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 or pressed
• 2 tsp Dijon mustard (optional)
• 2 tsp honey (or 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: Shake all the dressing ingredients—olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herbs, salt, and pepper—in a large jar until well combined. The dressing should be sharp initially, as the flavors mellow once tossed with the salad.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook it until very soft, approximately 2 to 3 minutes longer than the package instructions recommend. This ensures the pasta is extra soft so it tastes tender when cold.
3. Drain and Toss with Dressing: Drain the cooked pasta thoroughly, shaking off any excess water. Transfer the pasta into a large bowl. Give the dressing a good shake again and pour about two-thirds of it over the pasta. Toss well to coat and allow the pasta to soak up the dressing as it cools for about 40 minutes.
4. Add Vegetables and Cheese: To the pasta, add the halved cherry tomatoes, sliced cucumbers, crumbled Kalamata olives, and feta batons. Pour over the remaining dressing and toss everything together thoroughly.
5. Add Basil and Serve: Finally, add the torn basil leaves and give the salad one last gentle toss. Transfer the salad to a large serving bowl and serve immediately. Enjoy this fresh and flavorful pasta salad that’s perfect for any occasion!

Notes

• Note 1: You can substitute bow tie pasta with any other short or medium-sized pasta like penne, rotini, or fusilli.
• Note 2: If fresh basil is not available, you can use fresh mint or parsley as alternatives for a different but fresh herbaceous note.
• Note 3: Apple cider vinegar can be replaced with red wine vinegar or white wine vinegar for a similar tartness.
• Note 4: Honey can be substituted with maple syrup or sugar depending on preference or availability.
• Note 5: Italian herbs mix typically includes oregano, thyme, basil, and rosemary; you can use dried herbs if fresh is unavailable.

Keywords: Pasta salad, Mediterranean salad, vegetarian salad, summer salad, feta cheese, bow tie pasta, easy recipe, picnic dish