Nagi's Big, Easy Pasta Salad
Bow-tie pasta, tomatoes, cucumber, olives, feta and basil come together with a tangy Dijon-cider dressing. Toss the dressing with the pasta while it is hot so it can soak up the flavor as it cools.
By Cookin' KitchenUpdated
- Total: 1 hour 5 minutes
- Servings: 6 servings
Recipe
Nagi's Big, Easy Pasta Salad
Bow-tie pasta, tomatoes, cucumber, olives, feta and basil come together with a tangy Dijon-cider dressing. Toss the dressing with the pasta while it is hot so it can soak up the flavor as it cools.
Cookin' · https://cookin.club/recipes/nagis-big-easy-pasta-salad
- Prep
- 10 minutes
- Cook
- 15 minutes
- Rest
- 40 minutes
- Total
- 1 hour 5 minutes
- Servings
- 6
Ingredients
For 6 servings
Pasta
Add-ins
Dressing
Equipment
- Large jar
- Large pot
- Large bowl
- Large serving bowl
- Mandoline
Instructions
Method
Step 1: Shake the dressing ingredients together in a large jar. The dressing should taste sharp on its own; its flavor mellows once it is tossed 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 directs. Taste to check as it cooks. The pasta firms up as it cools, so cook it until extra soft.
Step 3: Drain the pasta very well, shaking off excess water, and transfer it to a large bowl. Shake the dressing again and pour about two-thirds over the pasta. Toss well, then let the pasta soak up the dressing as it cools, about 40 minutes.
Tip: Toss once or twice while it cools, if you remember.
Step 4: Add the tomatoes, cucumber, feta and olives. Pour over the remaining dressing and toss well. Add the basil and toss again.
Step 5: Transfer the pasta salad to a large serving bowl and serve.
Notes
Variations and storage
For alternatives, use celery instead of cucumber, grilled or baked red peppers and zucchini instead of tomatoes, or capers or finely sliced red onion instead of olives. Dill or toasted pine nuts can replace basil; parsley or parsley with mint are other options. You can also use another fresh herb or dried oregano.
White or red wine vinegar, sherry vinegar or champagne vinegar can replace the apple cider vinegar. Keep the basil separate if making the salad ahead, and add it just before serving. The salad keeps for up to 3 days and is best served at room temperature.
Nutrition per serving
- Calories
- 617 kcal
- Fat
- 29 g
- Saturated fat
- 7 g
- Carbohydrates
- 72 g
- Sugar
- 8 g
- Fiber
- 5 g
- Protein
- 17 g
- Sodium
- 915 mg
- Cholesterol
- 30 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This generous pasta salad combines bow-tie pasta with juicy tomatoes, finely sliced cucumber, Kalamata olives, Greek feta and fresh basil. The tangy dressing is tossed with the pasta while it is hot, giving it time to soak up flavor as it cools.
Short, medium pasta shapes with nooks and crannies work well here. Shells, orecchiette and twirls are alternatives to bow ties.
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