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This Mediterranean Bow Tie Pasta Salad is the one I bring to every summer cookout, potluck, and backyard dinner. It is packed with chickpeas, roasted red peppers, feta, and a trio of fresh herbs mint, dill, and parsley, all tossed in a bright lemon and olive oil dressing. Make it ahead and it only gets better.
This Mediterranean Bowtie Pasta Salad is one of those recipes I find myself making on repeat from late spring through summer. It has everything going for it: it comes together in about 30 minutes, travels beautifully to picnics, a cookout or potlucks, holds up in the fridge for days, and actually gets better the longer it sits.
The ingredient list is inspired by the Mediterranean cooking I grew up around. Fresh mint, dill, parsley, lemon, and good olive oil doing the heavy lifting, with chickpeas and roasted red peppers rounding out the bowl. If you’ve made my Summer Orzo Pasta Salad, this is the bow tie version of this salad. Whether you are feeding a crowd at a summer BBQ or packing lunches for the week, this salad earns its spot on the table.
Why Bowtie Pasta Is the Right Shape for This Salad
Bowtie pasta, farfalle if you want to be precise, is genuinely the best shape for a cold pasta salad, and it comes down to structure. The pinched center is thicker than the outer edges, which means it stays firm and chewy even after sitting in dressing overnight. The ruffled edges trap dressing and small ingredients in a way flat pasta can’t, so every bite picks up a little feta, a little herb, a little dressing. It’s not just a visual choice, it’s a practical one.
To get the most out of that structure, cook it just to al dente. When it’s just past the point of resistance but still has a little bite, drain it and rinse immediately under cold water until it stops steaming. This halts the cooking, cools it fast, and keeps the pieces from sticking or softening before they hit the salad bowl.
Recipe Ingredients
For exact ingredient amounts, see the full recipe card below.
- Bowtie pasta (farfalle): The shape that holds up. Use a standard 12-16 oz box and cook it just to al dente, firm enough that it still has some texture when cold.
- Chickpeas: A can of drained chickpeas adds protein and a creamy, nutty bite.
- Feta cheese: Go for a block of feta packed in brine and crumble it yourself. The pre-crumbled kind tends to be drier and less creamy but will work in a pinch.
- Roasted red peppers: This is the ingredient that sets this salad apart from most. Jarred roasted red peppers bring a sweet, smoky depth that balances the brightness of the lemon dressing.
- Fresh vegetables (cherry tomatoes, cucumber, red onion, and green onions): Halved cherry tomatoes hold their structure better than chopped full-size tomatoes, which get watery as the salad sits. Dice the cucumber skin-on for crunch, English cucumbers are ideal because they have less water. Red onion adds a sharp bite that cuts through the feta and olive oil, while green onions bring a milder note alongside it.
- Fresh herbs (mint, dill, and parsley): This trio is what makes the salad taste distinctly Mediterranean rather than just Italian. Mint lifts the whole bowl with a cooling quality, dill adds a grassy note that plays beautifully with the lemon and feta, and flat-leaf parsley ties it all together.
- Lemon and olive oil dressing: Lemon juice, good extra-virgin olive oil, garlic, and a touch of dried oregano. This is a brighter, lighter dressing than a standard red wine vinaigrette, it lets the herbs and vegetables lead.
Recipe Modifications
- Add protein: Grilled chicken, shrimp, or canned tuna laid over the top turns this into a full meal. The lemon and herb dressing works with all of them. For another protein packed pasta salad try this Italian Pasta Salad or this Easy Italian Tortellini Salad.
- Swap the pasta: No bowtie? Rotini, fusilli, or penne all hold up well in a cold salad. Orzo is another great option.
- Change the beans: White beans or cannellini beans work in place of chickpeas if you prefer a milder, creamier bite.
- Try a different cheese: Goat cheese is the closest swap for feta, a little milder but still tangy. Fresh mozzarella works too if you want something creamier and less salty.
- Add more veggies: This salad is flexible. Artichoke hearts, kalamata olives, roasted zucchini, bell peppers, or sun-dried tomatoes all fit the Mediterranean profile and bulk the bowl up nicely.
- Toss in greens: Add in a handful of arugula or baby spinach right before serving. The greens wilt slightly into the dressing and add a peppery bite without changing the character of the salad.
- Other ingredients: Add in olives like Lemon Marinated Olives, black olives or kalamata olives. For tang add Quick Pickled Red Onions or Sumac Onions (Easy Lebanese Condiment).
How to Make Mediterranean Bow tie Pasta Salad
Step 1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the bowtie pasta al dente according to package directions. Drain and immediately rinse under cold water until the pasta is completely cool and no longer steaming. Let it drain well.
Step 2. Make the dressing. In a small jar or bowl, whisk together the olive oil, red wine vinegar, honey, lemon juice, garlic, oregano, salt, and pepper. Taste and adjust. The dressing should be bright and lemony, add a pinch more salt if it tastes flat.
Step 3. Combine the salad. In a large bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, green onions, and roasted red peppers. Toss gently to distribute everything evenly.
Step 4. Add the herbs and feta. Add the mint, dill, and parsley. Crumble the feta over the top. Fold everything together gently.
Step 5. Dress and rest. Pour about half of the dressing over the salad and toss well. Taste and add more dressing from there. If you are serving immediately, use as much as needed. If you are making this ahead, hold back half the dressing, the pasta will absorb what’s there as it sits, and you’ll add the rest before serving.
The Make-Ahead Secret That Keeps This Salad Fresh
- The biggest mistake people make with a cold pasta salad is dressing it fully and walking away. Pasta absorbs dressing as it sits, and what was perfectly coated when you made it will taste dry and flat by the time you serve it.
- The fix is simple: dress the salad with about half the dressing when you make it. Refrigerate the salad and the remaining dressing separately. Right before serving, drizzle the rest of the dressing over the salad and toss again. The pasta gets refreshed, the herbs perk back up, and it tastes like you just made it.
- One more thing: keep the herbs out until the last 30 minutes before serving if you are making this a day in advance. Mint and dill will wilt and darken if they sit in the dressing for too long. Adding them just before you serve keeps everything bright and fresh. This salad is perfect to serve alongside this Greek Marinated Chicken. Make a big batch Sunday and eat well through Thursday.
How to Serve this Pasta Salad
- This salad works as a side dish or as a main. As a side, it belongs next to anything coming off the grill. It is especially good with Lebanese grilled chicken or a grilled kofta recipe the herb and lemon profile mirrors those flavors in a way that feels intentional rather than accidental.
- As a main, the chickpeas carry enough protein and staying power to make a full meal, especially if you add a little extra feta and serve it with warm pita on the side.
- For a full Mediterranean spread, pair it with a roasted red pepper feta dip for an appetizer and a smashed cucumber salad to round out the table.
- You can also bulk this salad up with air fryer salmon, Greek Marinated Shrimp, or Mediterranean Chicken Breast laid right over the top. It holds up under the weight of protein and turns into a one-bowl summer dinner.
Storage and Leftovers
- Store the salad in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb dressing as it sits, so when you pull it out the next day it may look a little dry. Don’t throw it out, just drizzle a little extra olive oil and a squeeze of fresh lemon juice, toss it well, and it comes right back.
- If the olive oil has solidified slightly in the fridge (which can happen), let the salad sit at room temperature for 10-15 minutes before serving and toss again. It loosens up quickly.
- The salad does not freeze well. The pasta texture breaks down and the vegetables get watery. Make what you’ll eat within the week.
Recipe FAQ
Drizzle with a little extra olive oil and a fresh squeeze of lemon juice, toss well, and let it sit for a few minutes before serving. The pasta soaks up liquid as it sits, so a fresh hit of dressing brings it right back.
Fresh herbs are what make this salad taste distinctly Mediterranean rather than generic. Dried mint and dried dill are noticeably different in a cold salad, they can taste dusty and flat rather than bright. If you have to sub, use about a third of the amount, but fresh is strongly preferred here.
Both work. Straight from the fridge is great for a make-ahead dish, but letting it sit at room temperature for 15 minutes before serving brings the olive oil back to a better consistency and the flavors open up a bit.
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Mediterranean Bow Tie Pasta Salad
Ingredients
- 8 ounces bowtie pasta, cooked al dente according to package
- 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:
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the bowtie pasta al dente according to package directions. Drain and immediately rinse under cold water until the pasta is completely cool and no longer steaming. Let it drain well.
Create dressing:
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, and pepper. Taste and adjust. The dressing should be bright and lemony, add a pinch more salt if it tastes flat.
Create salad:
- In a large bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, green onions, and roasted red peppers. Toss gently to distribute everything evenly.
- Add the mint, dill, and parsley. Crumble the feta over the top. Fold everything together gently so the feta stays in larger pieces.
- Pour about half of the dressing over the salad and toss well. Taste and add more dressing from there. If you are serving immediately, use as much as needed. If you are making this ahead, hold back half the dressing, the pasta will absorb what's there as it sits, and you'll add the rest before serving.
Notes
- Cook the bowtie pasta just to al dente, it will continue to absorb the dressing as the salad sits, so starting with a firm bite is important.
- Rinse the pasta under cold water immediately after draining. This stops the cooking and cools it down quickly so the herbs don’t wilt and the feta stays intact when you toss everything together.
- Use a block of feta packed in brine and crumble it yourself. It is creamier and tangier than the pre-crumbled kind and holds up better in the salad.
- Dress the salad with half the dressing when you first make it. The pasta will absorb it as it sits. Add the remaining dressing right before serving to freshen everything up.
- If making ahead, keep the fresh herbs out until the last 30 minutes before serving. Mint and dill will wilt and darken if they sit in the dressing too long.
- If the salad tastes dry the next day, drizzle with a little extra olive oil and a fresh squeeze of lemon juice and toss well. It comes right back.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A great summer pasta salad that is easy.