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Citrusy Spinach, Olive, Feta & Pine Nut Bow Tie Pasta Salad

Citrusy Spinach, Olive, Feta & Pine Nut Pasta 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!
Prep Time5 mins
Cook Time11 mins
Refrigeration Time3 hrs
Course: Salad, Side Dish
Cuisine: American
Author: The Kitchen Prep


  • 8 ounces bow tie pasta {farfalle}
  • 1 ½ cups fresh chopped spinach
  • cup chopped kalamata olives
  • cup crumbled feta cheese
  • cup lightly toasted pine nuts

For vinaigrette:

  • 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


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.


Recipe may be doubled to serve a larger crowd. 
Dietary 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.