This Mediterranean Bow Tie Pasta Salad is my go-to for summer cookouts, potlucks, and backyard dinners. It’s full of chickpeas, roasted red peppers, crumbled feta, and a bright trio of fresh herbs—mint, dill, and parsley—tossed in a lemon and olive oil dressing. It’s easy to make ahead and improves after resting.
I make this Mediterranean Bow Tie Pasta Salad again and again from late spring through summer. It comes together in about 30 minutes, travels well to picnics and potlucks, keeps in the fridge for several days, and the flavors deepen as it rests.
The ingredient list is rooted in Mediterranean flavors I grew up with: fresh mint, dill, parsley, lemon, and good olive oil, with chickpeas and roasted red peppers to round the bowl. If you’ve tried a similar orzo version, consider this the bow-tie iteration—equally versatile for a crowd or for weekly lunches.
Why Bowtie Pasta Is the Right Shape for This Salad
Farfalle, or bowtie pasta, is ideal for a cold pasta salad because of its structure. The pinched center stays firmer than the edges, so the pieces remain pleasantly chewy even after sitting in dressing. The ruffled edges capture dressing and small bits of herb, feta, and vegetables, so each bite is well balanced. It’s a practical choice as much as a visual one.
Cook the pasta to just al dente so it holds its texture when chilled. Drain and rinse immediately under cold water to stop cooking, cool the pasta quickly, and prevent sticking or over-softening before it goes into the salad.
Recipe Ingredients
For exact amounts, see the recipe card below.
- Bowtie pasta (farfalle): Choose a 12–16 oz box and cook to al dente so it stays firm when cold.
- Chickpeas: One drained can adds protein and a creamy, nutty texture.
- Feta cheese: Use a block packed in brine and crumble it yourself for the best texture and flavor.
- Roasted red peppers: Jarred roasted red peppers add a sweet, smoky depth that complements the lemony dressing.
- Fresh vegetables: Cherry tomatoes (halved), cucumber (diced, skin on for crunch), red onion (diced), and green onions. Cherry tomatoes hold up better over time than large tomatoes.
- Fresh herbs: Mint, dill, and flat-leaf parsley provide the bright, Mediterranean herb profile—mint gives a cooling lift, dill adds a grassy note, and parsley ties the flavors together.
- Lemon and olive oil dressing: Lemon juice, extra-virgin olive oil, garlic, red wine vinegar, a touch of honey, dried oregano, salt, and pepper. The dressing is bright and light to let the herbs shine.
Recipe Modifications
- Add protein: Top with grilled chicken, shrimp, or tuna to make it a full meal.
- Swap the pasta: If you don’t have farfalle, use rotini, fusilli, penne, or orzo.
- Change the beans: Cannellini or other white beans make a milder, creamier alternative to chickpeas.
- Try a different cheese: Goat cheese or fresh mozzarella are good swaps for a milder, creamier finish.
- Add more veggies: Artichoke hearts, kalamata olives, roasted zucchini, bell peppers, or sun-dried tomatoes all fit well.
- Toss in greens: Stir in arugula or baby spinach just before serving for extra color and bite.
- Other ideas: Olives or quick-pickled red onions add briny or tangy notes if you like.
How to Make Mediterranean Bow tie Pasta Salad
Step 1. Cook the pasta. Bring a large pot of well-salted water to a boil and cook the bowtie pasta al dente following package directions. Drain and rinse under cold water until the pasta is completely cool and not steaming. Let it drain well.
Step 2. Make the dressing. Whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, dried oregano, salt, and pepper in a small jar or bowl. Adjust seasoning until the dressing tastes bright and lemony.
Step 3. Combine the salad. In a large bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, green onions, and chopped roasted red peppers. Toss gently to mix.
Step 4. Add the herbs and feta. Add chopped mint, dill, and parsley, then crumble the feta over the top and fold everything together gently so the feta remains in larger pieces.
Step 5. Dress and rest. Pour about half the dressing over the salad and toss. Taste and add more if needed. For make-ahead use, reserve half the dressing and refrigerate it separately; add the remaining dressing just before serving so the pasta and herbs stay fresh.
The Make-Ahead Secret That Keeps This Salad Fresh
- Don’t dress it fully at once. Pasta soaks up dressing, and if you add it all at once the salad can taste dry later.
- Dress with half the dressing and refrigerate the rest separately. Add the remaining dressing right before serving to refresh the pasta and herbs.
- Hold back some herbs if making ahead. Add mint and dill within 30 minutes of serving to keep them bright and green rather than wilted.
How to Serve this Pasta Salad
- As a side, it pairs beautifully with grilled meats or kebabs and complements herb- and lemon-forward dishes.
- As a main, the chickpeas provide enough protein, especially with extra feta and warm pita on the side.
- To make a full Mediterranean spread, serve alongside dips or a simple cucumber salad, or top with grilled salmon, shrimp, or chicken for a one-bowl dinner.
Storage and Leftovers
- Store in an airtight container in the refrigerator for up to 4 days. If it appears dry the next day, drizzle extra olive oil and a squeeze of lemon, toss, and let it sit a few minutes to refresh.
- If the olive oil firms in the fridge, let the salad sit at room temperature 10–15 minutes before serving, then toss again.
- This salad does not freeze well; vegetables get watery and pasta loses texture, so make only what you’ll eat within the week.
Recipe FAQ
Drizzle a little extra olive oil and a squeeze of fresh lemon juice, toss well, and let it sit a few minutes. The pasta will rehydrate and the flavors will refresh.
Fresh herbs are recommended because dried herbs tend to taste flat in a cold salad. If you must substitute, use about one-third of the fresh amount, but fresh is best.
Either works. Serve straight from the fridge for a chilled dish, or let it sit at room temperature 15 minutes before serving to soften the olive oil and let the flavors open.
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Mediterranean Bow Tie Pasta Salad
Ingredients
- 8 ounces bowtie pasta, cooked al dente
- 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
Instructions
Cook pasta:
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Bring a large pot of well-salted water to a boil and cook the bowtie pasta al dente. Drain and rinse under cold water until cool. Let drain well.
Create dressing:
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Whisk olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, and pepper in a small bowl or jar. Adjust to taste.
Create salad:
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In a large bowl, combine cooled pasta, chickpeas, tomatoes, cucumber, red onion, green onions, and roasted red peppers. Toss gently.
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Add mint, dill, and parsley, then crumble feta over the top and fold gently.
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Pour about half the dressing over the salad and toss. Reserve the rest if making ahead and add before serving.
Notes
- Cook the pasta to al dente so it maintains texture; it will absorb dressing as it sits.
- Rinse the pasta under cold water after draining to stop cooking and keep ingredients from wilting.
- Use a block of feta packed in brine and crumble it yourself for better texture and flavor.
- Dress the salad with half the dressing when you make it; add the remaining dressing before serving.
- If making ahead, add fresh herbs within 30 minutes of serving to keep them bright.
- If the salad tastes dry the next day, add olive oil and lemon, toss, and let it rest a few minutes.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Carbohydrates: 29 g,
Protein: 6 g,
Fat: 21 g
Nutrition information is an approximation.