Nagi’s Big, Easy Pasta Salad Recipe
Introduction
Nagi’s Big, Easy Pasta Salad is a vibrant, flavorful dish perfect for warm days and casual gatherings. Loaded with fresh vegetables, tangy feta, and a zesty dressing, this pasta salad is both satisfying and easy to make. It’s a great option for potlucks, picnics, or a simple family meal.
Ingredients
- 500g (1 lb) bow tie pasta (farfalle) or other short/medium pasta
- 2 cucumbers, halved lengthways and finely sliced (~17cm/7″ long, sliced 2mm / 1/16″)
- 3 cups (500g) cherry or grape tomatoes, halved (or chop 4 regular tomatoes)
- 1/3 cup roughly chopped Kalamata olives (or 3/4 cup whole pitted, chopped)
- 200g (7oz) Greek feta, cut into 6mm (1/4″) batons
- 1 packed cup basil leaves, torn by hand
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard (optional)
- 2 tsp honey (or maple syrup / 1 tsp sugar)
- 1 1/2 tsp Italian herbs mix
- 3/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the dressing by shaking olive oil, apple cider vinegar, garlic, Dijon mustard, honey, Italian herbs, salt, and pepper together in a large jar. The flavor will be sharp at first but mellows when combined with the salad.
- Step 2: Bring a large pot of salted water to a boil. Cook the pasta until very soft, about 2–3 minutes longer than the package suggests, checking by tasting. Pasta firms up when cooled, so extra softness is key.
- Step 3: Drain the pasta thoroughly, shaking off excess water. Transfer to a large bowl and toss with about two-thirds of the dressing. Let the pasta soak up the dressing as it cools, about 40 minutes.
- Step 4: Add the halved tomatoes, sliced cucumber, chopped olives, and feta to the pasta. Pour over the remaining dressing and toss well.
- Step 5: Add the torn basil leaves and toss gently one more time. Transfer the salad to a large serving bowl and enjoy!
Tips & Variations
- Use a mandoline to slice cucumbers evenly and thinly for better texture.
- Swap basil for fresh parsley or mint for a different herbaceous note.
- Add grilled chicken or chickpeas for extra protein.
- Adjust the vinegar and honey amounts to balance tanginess and sweetness to your liking.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the basil may darken and the pasta can absorb dressing, so stir before serving. Reheat gently or serve cold as preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, feel free to use any short or medium pasta such as penne, rotini, or fusilli. Just ensure to cook it soft enough since the pasta firms up when cooled.
Can I make this salad ahead of time?
Absolutely. Preparing the salad a few hours ahead allows the pasta to soak up the dressing flavors, but add the fresh basil just before serving to keep it vibrant.
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Nagi’s Big, Easy Pasta Salad Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Nagi’s Big, Easy Pasta Salad is a vibrant and refreshing dish featuring soft, flavorful bow tie pasta tossed with a zesty homemade dressing, fresh cucumbers, juicy cherry tomatoes, tangy Kalamata olives, creamy Greek feta, and aromatic basil leaves. This pasta salad is perfect for gatherings, potlucks, or a simple, satisfying meal on its own.
Ingredients
Pasta
- 500g / 1 lb bow tie pasta (farfalle) or other short/medium pasta
Vegetables & Herbs
- 2 cucumbers, halved lengthways and finely sliced (~17cm / 7″ long, sliced 2mm / 1/16″, mandolin recommended)
- 3 cups (500g) cherry or grape tomatoes, halved (or 4 regular tomatoes, chopped)
- 1 packed cup basil leaves, torn by hand
Other Ingredients
- 1/3 cup roughly chopped Kalamata olives (or 3/4 cup whole pitted or 1/2 cup sliced then chopped)
- 200g / 7oz Greek feta, cut into 6mm / 1/4″ batons
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard (optional)
- 2 tsp honey (or substitute maple syrup or 1 tsp sugar)
- 1 1/2 tsp Italian herb mix
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Instructions
- Prepare the Dressing: In a large jar, combine extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herb mix, salt, and black pepper. Shake well until the dressing is sharp and flavors meld together.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until very soft, about 2-3 minutes longer than the package instructions indicate, tasting to ensure softness as pasta firms up once cooled.
- Drain and Dress Pasta: Drain the pasta thoroughly and transfer it to a large bowl. Shake the dressing again and pour about two-thirds over the pasta. Toss well to coat the pasta evenly and let it soak up the dressing as it cools for approximately 40 minutes.
- Add Vegetables and Cheese: Add the halved cherry tomatoes, sliced cucumbers, chopped Kalamata olives, and feta batons to the bowl with the dressed pasta. Pour the remaining dressing over these ingredients and toss everything together thoroughly.
- Add Basil and Serve: Finally, add the torn basil leaves to the salad and toss gently to combine. Transfer to a large serving bowl and serve immediately or chilled.
Notes
- Note 1: Bow tie pasta is preferred, but you can use other short or medium pasta shapes.
- Note 2: If basil is unavailable, fresh mint or parsley can be used as an alternative for a different flavor.
- Note 3: Apple cider vinegar gives the dressing a nice tang; white wine vinegar can be substituted if preferred.
- Note 4: Honey balances the acidity; maple syrup or a small amount of sugar can replace it.
- Note 5: Use a good quality Italian herb mix for authenticity—you can blend dried oregano, thyme, rosemary, and basil if unavailable commercially.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pasta salad, easy pasta salad, Mediterranean salad, feta pasta salad, bow tie pasta, summer salad
