A vibrant pasta salad featuring tender bowtie pasta tossed with roasted zucchini, sweet cherry tomatoes, briny Kalamata olives, and creamy feta cheese, finished with fresh basil and a drizzle of olive oil for a refreshing Mediterranean touch. This dish is colorful, satisfying, and perfect for warm-weather meals or easy meal prep.
Why You’ll Love This Recipe
This Mediterranean-inspired pasta salad offers the perfect blend of flavors and textures. The sweetness of roasted tomatoes balances the briny olives and tangy feta, while fresh herbs and lemon juice add a burst of freshness. It’s easy to prepare, ideal for make-ahead meals, and works beautifully as a light lunch, picnic dish, or side for grilled meats.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 8 oz (225 g) bowtie pasta (farfalle)
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 1 tablespoon olive oil (plus extra for dressing)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup feta cheese, cubed
- 1/2 cup Kalamata olives
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Directions
- Preheat oven to 400°F (200°C).
- Arrange zucchini slices and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and half the pepper, and roast for 15–20 minutes until tender and slightly caramelized.
- While the vegetables roast, cook the bowtie pasta in salted boiling water according to package directions. Drain and rinse under cold water to stop the cooking process.
- In a large serving bowl, combine the cooked pasta, roasted zucchini, roasted tomatoes, feta cubes, and Kalamata olives.
- Drizzle with olive oil and lemon juice, sprinkle with chopped parsley, and toss gently to combine.
- Garnish with fresh basil leaves and the remaining black pepper before serving.
Servings and timing
This recipe serves 4 as a main dish or 6 as a side.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Add protein: Grilled chicken, chickpeas, or tuna make this salad more filling.
- Change the cheese: Substitute feta with goat cheese or mozzarella pearls.
- Add more veggies: Roasted bell peppers, eggplant, or red onion are excellent additions.
- Use a different pasta: Penne, rotini, or orzo can replace bowtie pasta.
- Make it spicy: Add a pinch of red pepper flakes for a subtle kick.
Storage/Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve with time.
Reheating:
This salad is best enjoyed cold or at room temperature. If desired, let it sit out for 10–15 minutes before serving to enhance the flavor.
FAQs
Can I make this salad ahead of time?
Yes, it’s a great make-ahead dish. Prepare it a few hours or even a day in advance for optimal flavor.
Can I serve this warm?
While it’s designed as a cold salad, it can be enjoyed slightly warm as well.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for brightness, but dried can be used in smaller quantities if needed.
How do I keep the pasta from sticking?
Rinsing the cooked pasta under cold water helps remove excess starch and prevents sticking.
What type of olives should I use?
Kalamata olives are traditional, but you can use green or black olives as alternatives.
Is this recipe vegetarian?
Yes, it’s fully vegetarian if the feta cheese used is made without animal rennet.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I make this vegan?
Replace the feta with a plant-based alternative or omit it entirely.
Can I grill the vegetables instead of roasting them?
Absolutely. Grilling adds a smoky depth and works well in this recipe.
What pairs well with this salad?
It pairs beautifully with grilled meats, seafood, or as part of a mezze platter with hummus and pita.
Conclusion
Mediterranean Bowtie Pasta Salad with Roasted Veggies & Feta is a colorful, wholesome, and versatile dish that’s as beautiful as it is delicious. With its combination of roasted vegetables, creamy feta, and fragrant herbs, it delivers bold flavor in every bite. Whether you’re packing it for lunch, bringing it to a picnic, or serving it at a summer gathering, this salad is sure to impress.
Print
Mediterranean Bowtie Pasta Salad with Roasted Veggies & Feta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant pasta salad featuring tender bowtie pasta tossed with roasted zucchini, sweet cherry tomatoes, briny Kalamata olives, and creamy feta cheese, finished with fresh basil and a drizzle of olive oil for a refreshing Mediterranean touch.
Ingredients
- 8 oz (225 g) bowtie pasta (farfalle)
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 1 tablespoon olive oil (plus extra for dressing)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup feta cheese, cubed
- 1/2 cup Kalamata olives
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Arrange zucchini slices and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and half the pepper, and roast for 15–20 minutes until tender and slightly caramelized.
- While vegetables roast, cook bowtie pasta in salted boiling water according to package directions. Drain and rinse under cold water to stop cooking.
- In a large serving bowl, combine pasta, roasted zucchini, roasted tomatoes, feta cubes, and olives.
- Drizzle with olive oil and lemon juice, sprinkle with parsley, and toss gently to combine.
- Garnish with fresh basil leaves and remaining black pepper before serving.
Notes
- Serve chilled or at room temperature for best flavor.
- Use multicolored cherry tomatoes for visual appeal.
- Add grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg
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