This Mediterranean Bow Tie Pasta Salad is my go-to for summer cookouts, potlucks, and backyard dinners. It’s loaded with chickpeas, roasted red peppers, crumbled feta, and a lively mix of mint, dill, and parsley, all dressed in a bright lemon and olive oil vinaigrette. Make it ahead — it improves after resting.
This Mediterranean Bowtie Pasta Salad is a repeat recipe from late spring through summer. It comes together in about 30 minutes, travels well to picnics and potlucks, keeps in the fridge for days, and actually tastes better the next day as the flavors meld.
The ingredients are inspired by Mediterranean cooking: fresh mint, dill, parsley, lemon, and good olive oil form the base, while chickpeas and roasted red peppers add texture and depth. If you’ve made a lemon-herb or orzo salad before, this is the bow-tie version, perfect for feeding a crowd or packing lunches for the week.
Why Bowtie Pasta Is the Right Shape for This Salad
Bowtie pasta, or farfalle, is an excellent choice for cold pasta salads because of its shape. The thicker pinched center stays firm and chewy after chilling, while the ruffled edges catch dressing and small ingredients so each bite has a mix of pasta, herb, and cheese. It’s a practical choice as much as a visual one.
Cook the pasta to al dente so it keeps some bite. Drain and rinse immediately under cold water until cool to stop the cooking and prevent sticking. This helps the salad hold its texture when tossed with dressing.
Recipe Ingredients
For exact ingredient amounts, see the recipe card below.
- Bowtie pasta (farfalle): Holds up well when chilled. Use a standard 12–16 oz box and cook to al dente.
- Chickpeas: Canned, drained chickpeas add protein and a creamy, nutty bite.
- Feta cheese: Crumble a block of brined feta for best texture and flavor.
- Roasted red peppers: Jarred roasted red peppers add sweet, smoky depth and balance the lemony dressing.
- Fresh vegetables: Cherry tomatoes (halved), diced cucumber (skin on for crunch), red onion, and green onions provide texture and brightness.
- Fresh herbs: Mint, dill, and flat-leaf parsley create a distinct Mediterranean herb profile — mint for coolness, dill for grassy notes, and parsley to tie everything together.
- Lemon and olive oil dressing: Lemon juice, good extra-virgin olive oil, garlic, a touch of honey, red wine vinegar, and dried oregano for a bright, light vinaigrette.
Recipe Modifications
- Add protein: Top with grilled chicken, shrimp, or canned tuna to make it a main course.
- Swap the pasta: Rotini, fusilli, penne, or orzo all work if you don’t have farfalle.
- Change the beans: Cannellini or other white beans are a milder alternative to chickpeas.
- Try a different cheese: Goat cheese or fresh mozzarella make good substitutes for a creamier or milder option.
- Add more veggies: Artichoke hearts, olives, roasted zucchini, bell peppers, or sun-dried tomatoes fit the Mediterranean flavor profile.
- Toss in greens: Add arugula or baby spinach right before serving; they wilt slightly into the dressing and add a peppery or tender note.
- Other ideas: Kalamata olives or quick-pickled red onions make flavorful additions.
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 per package directions. Drain and rinse under cold water until the pasta is completely cool and no longer steaming. Let it drain well.
Step 2. Make the dressing. Whisk together extra-virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, dried oregano, salt, and freshly cracked black pepper. Taste and adjust — the dressing should be bright and lemony.
Step 3. Combine the salad. In a large bowl, combine the cooled pasta, chickpeas, halved cherry tomatoes, diced cucumber, red onion, green onions, and chopped roasted red peppers. Toss gently to mix.
Step 4. Add herbs and feta. Stir in chopped mint, dill, and parsley. Crumble the feta over the top and fold gently so the cheese stays in pleasant chunks.
Step 5. Dress and rest. Pour about half the dressing over the salad and toss to coat. Taste and add more dressing as needed. If making ahead, reserve half the dressing and add it just before serving so the pasta doesn’t become dry.
The Make-Ahead Secret That Keeps This Salad Fresh
- Don’t fully dress it immediately. Pasta soaks up dressing over time and can become dry if fully dressed too early.
- Dress it partially. Toss the salad with about half the dressing, refrigerate the salad and remaining dressing separately, then add the rest of the dressing just before serving to refresh flavors and texture.
- Hold back delicate herbs. If making the salad a day ahead, add mint and dill within the last 30 minutes before serving to keep them bright and prevent wilting.
How to Serve this Pasta Salad
- Serve it as a side with grilled meats or kebabs — the herb and lemon profile pairs especially well with Mediterranean-style grilled chicken or kofta.
- Make it a main by adding extra chickpeas or a protein like grilled salmon, shrimp, or chicken and serving with warm pita.
- For a full spread, pair with dips or simple vegetable salads to round out the meal.
Storage and Leftovers
- Store in an airtight container in the refrigerator for up to 4 days. If the salad looks dry the next day, drizzle with a little extra olive oil and fresh lemon juice, toss, and let it sit a few minutes to refresh.
- If the olive oil firms in the fridge, let the salad sit at room temperature for 10–15 minutes before serving and toss again.
- This salad does not freeze well — the pasta softens and the vegetables become watery. Make enough for the week instead.
Recipe FAQ
Drizzle with extra olive oil and a squeeze of fresh lemon, toss well, and let it sit for a few minutes. The pasta will rehydrate and the flavors come back.
Fresh herbs are strongly preferred for brightness. If you must use dried, use about one-third of the amount and know the flavor will be less vibrant.
Either works. Chilled is convenient for make-ahead meals, but letting it sit 15 minutes at room temperature before serving opens the flavors and softens the olive oil slightly.
Mediterranean Bow Tie Pasta Salad
Ingredients
- 8 ounces bowtie pasta, cooked al dente
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup crumbled feta
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, diced
- 5 green onions, chopped
- 6 ounces roasted red peppers, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the dressing:
- 2/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and 1/8 teaspoon black pepper, or to taste
Instructions
Cook pasta:
- Bring a large pot of well-salted water to a boil. Cook the bowtie pasta al dente per package directions. Drain and rinse under cold water until cool. Drain well.
Create dressing:
- Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, and pepper. Adjust to taste.
Create salad:
- In a large bowl, combine cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, green onions, and roasted red peppers. Toss gently.
- Stir in mint, dill, and parsley. Crumble feta over the top and fold gently to keep larger pieces.
- Pour about half the dressing over the salad and toss. Reserve remaining dressing if making ahead and add it before serving.
Notes
- Cook pasta just to al dente; it will absorb dressing as it rests.
- Rinse pasta under cold water after draining to stop cooking and cool quickly.
- Use a block of brined feta for better texture and flavor.
- Dress with half the vinaigrette and add the rest before serving to refresh the salad.
- Keep herbs out until the last 30 minutes if making ahead to maintain brightness.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is an approximation.