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
Units
Scale
- 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
