Greek Salad Bowtie Pasta with Roasted Lemon Dressing
This isn't your average Greek pasta salad—tender bowtie noodles mingle with roasted lemon vinaigrette, sweet peppers, briny feta, and crunchy chickpeas. It’s a fusion of Greek flavor and West Coast freshness, ideal for picnics, potlucks, or alongside your July 1st BBQ spread.
Ingredients
- For the Salad:
- 3 cups cooked bowtie farfalle pasta, cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced (leave peel on)
- 1/2 cup red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup canned chickpeas rinsed and patted dry
- 1/3 cup kalamata olives halved
- 1/2 yellow bell pepper diced
- 1 tbsp chopped fresh dill
- Optional: 1/2 avocado diced just before serving
- For the Roasted Lemon Dressing:
- 1 lemon halved and roasted cut-side down (see tip)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic finely grated
- Salt and pepper to taste
- Pinch of oregano
Instructions
- Cook Pasta: Cook farfalle until just al dente. Drain, rinse under cool water, and set aside.
- Roast Lemon: Place halved lemon cut-side down on a hot skillet or grill pan for 3–4 minutes until charred and caramelized.
- Make Dressing: Squeeze roasted lemon juice into a jar. Add olive oil, vinegar, Dijon, garlic, oregano, salt, and pepper. Shake or whisk to emulsify.
- Toss Salad: In a large bowl, combine cooled pasta with all salad ingredients except avocado. Pour dressing over and toss gently to coat.
- Serve or Chill: Chill for at least 20 minutes for flavor to develop. Top with avocado and extra feta just before serving.
Notes
Roasting the lemon adds a subtle smoky-sweet note that balances the briny feta and olives.
Chickpeas give it a bit more protein, making it a solid vegetarian main.
Add grilled shrimp or chicken to turn it into a full meal. Difficulty: Easy
Chickpeas give it a bit more protein, making it a solid vegetarian main.
Add grilled shrimp or chicken to turn it into a full meal. Difficulty: Easy
Cooks Tips
Cooks Tips
Don’t skip rinsing the pasta—it stops the cooking and keeps the salad light.
Use English cucumber for fewer seeds and better crunch.
To roast lemon in the oven, place halves cut-side up at 400°F for 15–20 mins.
Use English cucumber for fewer seeds and better crunch.
To roast lemon in the oven, place halves cut-side up at 400°F for 15–20 mins.
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