Mediterranean Farfalle Salad with Lemon-Herb Vinaigrette

This bright Mediterranean Farfalle Salad brings a burst of sun-kissed flavors to your table. Al dente farfalle is tossed with crisp English cucumber, halved cherry tomatoes, briny Kalamata olives and creamy feta, then coated in a zingy lemon-herb vinaigrette. Originating along the Aegean and Adriatic coasts, this salad captures the region’s love of simple, high-quality ingredients and convivial mezze traditions. Fresh garlic, dried oregano and a touch of honey balance acidity, while red onion adds sweet-sharp contrast. Served chilled or at room temperature, it’s perfect for warm-weather gatherings, alfresco lunches or as a colorful side to grilled meats and seafood. Make it ahead to let flavors meld, then garnish with extra feta and cracked black pepper just before serving for visual appeal and textural contrast. Whether enjoyed poolside or at a festive feast, this versatile salad delivers satisfying crunch, vibrant color and the timeless appeal of Mediterranean cuisine.

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Ingredients (Makes 6 servings)

Ingredients

12 ounces (340 g) dry farfalle pasta
1 English cucumber, diced (about 8 oz / 225 g)
1 pint (2 cups / 475 ml) cherry or grape tomatoes, halved
⅔ cup (100 g) sliced Kalamata olives
4 ounces (113 g) crumbled feta cheese
½ medium red onion, thinly sliced (about 4 oz / 115 g)
¼ cup (60 ml) extra virgin olive oil
3 tablespoons (45 ml) red wine vinegar
1 tablespoon (15 ml) freshly squeezed lemon juice
2 teaspoons (3 g) dried oregano
1 teaspoon (5 ml) honey or other sweetener
2 small garlic cloves, minced (about 6 g)
¼ teaspoon (1 g) freshly cracked black pepper
¼ teaspoon (1.5 g) salt
Pinch (about 0.5 g) crushed red pepper flakes

For Serving/Garnishing

Extra crumbled feta
Freshly ground black pepper

Nutrition Information (per 100g)

Calories: 160
Fat: 7
Protein: 4
Carbohydrates: 20
Fiber: 2

Directions

Cook the Pasta

1. Bring a large pot of water to a rolling boil (212 °F / 100 °C) and salt generously. Add farfalle and cook 9–11 minutes until al dente. Drain and rinse under cold water for 20–30 seconds to stop cooking; drain well.

Prepare the Vinaigrette

2. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, honey, minced garlic, salt, black pepper and red pepper flakes until emulsified.

Assemble the Salad

3. In a large mixing bowl, combine drained pasta, cucumber, tomatoes, olives, feta and red onion. Pour vinaigrette over and toss gently until all ingredients are evenly coated.

Finishing & Serving

4. Let salad rest 10 minutes (or chill up to 2 hours) to marry flavors. Just before serving, garnish with extra feta and a crack of fresh black pepper.

Cookix's Secrets

Bold Flavor

Swap red wine vinegar for sherry or apple cider vinegar and add a teaspoon of Dijon mustard to deepen the tang.

Cheese Swap

Use crumbled Halloumi or aged Manchego instead of feta for a different salty bite.

Herbs

For extra brightness, stir in a handful of chopped fresh parsley or basil at the end.

Pasta

Reserve a splash of pasta cooking water and add as needed to loosen the vinaigrette for silkier coating.

Prep

Chill the salad for at least 10 minutes before serving to let flavors meld and textures firm up.

Protein Boost

Toss in grilled shrimp, chicken strips or canned chickpeas to turn this into a hearty main course.

Salt

Taste and adjust salt at the end—feta and briny olives may already add enough seasoning.

Seasonal Twist

In spring, add steamed asparagus tips; in autumn, mix in roasted butternut squash cubes and sage.

Vegan Option

Replace feta with marinated tofu cubes or omit cheese and add creamy avocado slices.

Veggie Add-Ins

Stir in blanched green beans, artichoke hearts or roasted red peppers for more color and texture.

Vinaigrette

Use a small jar with a tight lid to shake the dressing vigorously for extra-creamy emulsification.

Ask Cookix, your sous-chef