Description
This vibrant farfalle pasta salad is loaded with fresh veggies and tossed in a zesty lemon-herb vinaigrette. It’s quick to make, perfect for meal prep, and endlessly customizable for lunches, potlucks, or summer gatherings.
Ingredients
Scale
- 12 oz farfalle pasta (bow-tie shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mix of colors)
- 1/2 cup red onion, thinly sliced
- 1/2 cup carrots, grated or matchstick
- 1/2 cup black olives, sliced (optional)
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup flat-leaf parsley, chopped
- 1/3 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried oregano (or Italian seasoning)
Instructions
- Bring a large pot of salted water to a boil. Add farfalle pasta and cook according to package instructions (10-12 minutes) until al dente.
- Drain the pasta in a colander and rinse briefly under cold water to cool.
- While pasta cooks, halve cherry tomatoes, dice cucumber and bell peppers, slice red onion thinly (soak in cold water for 5 minutes if desired), grate or julienne carrots, and slice olives if using.
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and dried oregano to make the vinaigrette.
- In a large mixing bowl, combine cooled pasta, all veggies, olives, and herbs. Pour in vinaigrette and toss gently until well coated.
- If using, gently fold in crumbled feta cheese or mozzarella pearls.
- Cover and refrigerate for at least 30 minutes before serving, or serve immediately.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Drizzle extra olive oil if salad seems dry.
- Garnish with extra basil or parsley and serve cold or at room temperature.
Notes
For best texture, cook pasta al dente and cool quickly. Add fresh herbs at the end for maximum flavor. Salad is highly customizable—swap veggies, use vegan cheese, or add protein like grilled chicken or chickpeas. Keeps well for up to 4 days in the fridge. If making ahead, reserve extra vinaigrette to refresh before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 320
- Sugar: 5
- Sodium: 400
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 5
- Protein: 8
Keywords: farfalle pasta salad, veggie pasta salad, summer salad, lemon herb vinaigrette, meal prep, vegetarian, easy lunch, potluck recipe