Bow Tie Pasta Salad Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per 4 quarts water). Add 12 oz bow tie (farfalle) pasta and cook until al dente, about 10–11 minutes (check package for exact time). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta in a colander and rinse briefly under cool running water to stop cooking and chill the pasta. Shake off excess water and transfer pasta to a large mixing bowl.

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 cup plain Greek yogurt, 2 tbsp white wine vinegar, 1 tbsp Dijon mustard, 1 tsp honey, 1 tbsp extra-virgin olive oil, 1 tsp salt, and 1 tsp black pepper until smooth and emulsified. Taste and adjust seasoning (add up to an additional 1/2 tsp salt or pepper if needed).

If the dressing seems too thick, whisk in 1–2 tbsp of the reserved warm pasta water to loosen slightly so it coats the pasta evenly.

Pour about two-thirds of the dressing over the warm (but not hot) drained pasta and toss gently to combine so pasta absorbs some dressing. Refrigerate the dressed pasta for at least 20 minutes to chill and allow flavors to meld (you can proceed to prep remaining ingredients while it chills). Reserve remaining dressing for finishing.

Prepare vegetables: halve 1.5 cups cherry tomatoes, seed and dice enough cucumber to make 1 cup, dice 1 cup red bell pepper, finely dice 1/2 cup red onion, thaw 1/2 cup frozen peas and pat dry, slice 1/2 cup black olives, and shred 1/2 cup carrots. Place all prepped vegetables in a large bowl.

Add the chilled, dressed pasta to the bowl with vegetables. Gently fold together so vegetables are evenly distributed without mashing tomatoes or breaking pasta. Use a rubber spatula or large spoon and lift from the bottom while turning.

Crumble 1 cup feta cheese and add to the pasta-vegetable mixture. Add 1/4 cup chopped fresh parsley and 2 tbsp thinly sliced fresh basil.

Pour the remaining dressing over the assembled salad and gently toss to coat everything evenly. Taste and adjust salt and pepper; feta adds saltiness so add sparingly. If salad seems dry, add 1–2 tbsp olive oil or up to 2 tbsp reserved pasta water and toss again.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to marry. Before serving, give the salad a final gentle toss and garnish with a few extra basil leaves or a light drizzle of olive oil if desired.