Citrusy Spinach, Olive, Feta & Pine Nut Bow Tie Pasta Salad is an ideal dish for laid back summer entertaining. Not only does it come together quickly, but it's also a great recipe to make ahead so you an focus on the best part of summertime: relaxing!
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
Bow tie pasta salad is a perfect addition to spring picnics, summer gatherings, boating and beach days! This version contains fresh, Mediterranean flavors that pair beautifully with a glass of crisp white wine.
Check out all of my salad recipes for delicious options to enjoy year-round!
This recipe is naturally vegetarian and can be made vegan/dairy-free and gluten-free. (See Variations & Substitutions section below.)
Jump to:
Ingredients
This easy bow tie pasta salad houses a variety of flavorful little gems:
- Farfalle (Bow tie pasta)
- Kalamata olives
- Feta cheese
- Toasted pine nuts
- Spinach
The vinaigrette comes together easily with just a handful of ingredients:
- Olive oil
- Fresh orange juice
- Orange zest
- White balsamic vinegar or white wine vinegar
- Garlic
Instructions
Bring a pot of liberally salted water to a boil over high heat. Reduce heat to a rolling bowl, and prepare pasta according to package directions. While the pasta cooks, set up an ice bath by filling a large heat-safe bowl with ice and water.
When the pasta is finished cooking, strain and plunge it into the ice water for 3-5 minutes until cooled. Drain and place pasta in a large bowl.
Meanwhile, whisk together olive oil, orange juice, orange zest, vinegar, sea salt and grated garlic clove in a small bowl until fully combined. Set aside.
Once you have all the elements prepared, it's time to assemble the pasta salad. Add chopped spinach, Kalamata olives, feta cheese and pine nuts to the cooled pasta. Pour vinaigrette over top and toss to fully coat.
Refrigerate until cold, about 3 hours or overnight; this allows the flavors to marry and intensify.
How to Make Pasta Salad From Scratch
There are endless pasta salad variations, but the formula for making any cold pasta salad is really the same across the board:
- Pick a pasta shape. For this version, I went with farfalle, or bow tie pasta, because it's a fun shape and the little nooks and crannies do a good job of holding onto the add ins and vinaigrette, but you can really choose any type.
- Cook the pasta. You'll want to follow the package directions or cook it until al dente for the best texture -- overcooking will cause your pasta to become too soft and mushy, and it will break as you mix in the other ingredients. Once the pasta is al dente, you'll want to stop the cooking process -- see below for details on how to do so -- and make sure that the pasta is cooled down before adding in any dressing or vinaigrette to reduce absorption.
- Choose your add-ins. The options are limitless, but chopped veggies (raw or roasted for a more complex flavor) such as olives, tomatoes, zucchini, corn, cucumbers, etc. are wonderful additions to pasta salad, as well as pickled or preserved vegetables like artichoke hearts, roasted red peppers and pepperoncini. Greens of all kinds -- spinach, arugula, kale, cabbage -- are also a great choice. Proteins like cured meats, grilled chicken or shrimp and even chopped cold cuts are an easy way to make pasta salad a bit more filling and satisfying. Cheese (grated or diced), toasted nuts and fresh herbs are flavorful additions as well! You'll want to make sure that everything is chopped or diced into bite-sized pieces.
- Toss with dressing or vinaigrette. Using a vinaigrette or dressing is a great way to add an extra pop of flavor and moisture to pasta salad. Not only does it coat the pasta and keep it from sticking, but it adds another layer of flavor and a bit of complexity to the dish.
FAQ's
Typically, pasta that is being used for hot dishes should not be rinsed after cooking as the starch is what helps sauces thicken and adhere. However, in the case of cold pasta salad, you'll want to "shock" the pasta to help stop the cooking process and ensure that the pasta doesn't overcook.
To do this, fill a large pot or bowl with ice water. When the pasta is cooked to the desired doneness, drain it into a strainer, give it a quick rinse in cold running water, and then plunge the pasta into the ice water for a few minutes. Not only will this stop any residual cooking, but it will also cool the pasta down faster. Once cooled, drain again, removing as much water as possible and place in a bowl.
Yes! In fact, I prefer for my bow tie pasta salad to sit in the refrigerator for 12-24 hours before serving as this helps all the flavors marry and infuses the pasta with great flavor!
Stored in an airtight container, pasta salad can keep in the refrigerator for 5-7 days depending on the ingredients. (Some ingredients may cause the pasta to break down faster than others.)
Pasta Salad Variations & Substitutions
If you'd like to try out some other easy pasta or grain salads, check out these other delicious recipes:
Diet-Specific Substitutions
- Vegan: To make this pasta salad vegan, simply omit the feta cheese or swap it out for a plant-based cheese of your liking
- Gluten-Free: Make this pasta salad gluten free by using your favorite gluten-free pasta in place of regular pasta.
Helpful Kitchen Tools for this Recipe
- Silicone Collapsible Strainer or Clip-on Silicone Colander
- Salad dressing and Vinaigrette Shaker
- Microplane Zester
Citrusy Spinach, Olive, Feta & Pine Nut Bow Tie Pasta Salad
Ingredients
- 8 ounces bow tie pasta {farfalle}
- 1 ½ cups fresh chopped spinach
- ⅓ cup chopped kalamata olives
- ⅓ cup crumbled feta cheese
- ⅓ cup lightly toasted pine nuts
For vinaigrette:
- ⅓ cup olive oil
- 1 tablespoons fresh orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons white balsamic vinegar or white wine vinegar
- ¼ teaspoon sea salt
- 1 small clove garlic grated or minced
Instructions
Cook Pasta
- Bring a pot of liberally salted water to a boil over high heat. Reduce heat to a rolling bowl, and prepare pasta according to package directions. While the pasta cooks, set up an ice bath by filling a large heat-safe bowl with ice and water.
- When the pasta is finished cooking, strain and plunge it into the ice water for 3-5 minutes until cooled. Drain and place pasta in a large bowl.
Make Vinaigrette
- Meanwhile, whisk together olive oil, orange juice, orange zest, vinegar, sea salt and grated garlic clove in a small bowl until fully combined. Set aside.
Assemble Pasta Salad
- Add chopped spinach, Kalamata olives, feta cheese and pine nuts to the cooled pasta. Pour vinaigrette over top and toss to fully coat.
- Refrigerate until cold, about 3 hours or overnight.
Notes
- Vegan: To make this pasta salad vegan, simply omit the feta cheese or swap it out for a plant-based cheese of your liking
- Gluten-Free: Make this pasta salad gluten free by using your favorite gluten-free pasta in place of regular pasta.
Rebecca says
Wow! Looks so tasty! Can't wait to try this!
thekitchenprep says
Thanks, Rebecca! Hope you enjoy it as much as I did!