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Greek Bowtie Pasta Salad Recipe

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This recipe for Greek Bowtie Pasta Salad is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. bow tie (farfalle) pasta
1 T. freshly squeezed lemon juice
1 tsp. minced garlic
½ c. extra virgin olive oil
9 large basil leaves
3 c. (loosely packed) baby spinach, washed and spun dry
¾ c. olives, sliced in half lengthwise
1 ½ c. grape tomatoes, washed then sliced in half lengthwise
⅓ c. chopped red onion
Newman’s Own Vinaigrette Dressing
7 oz. feta cheese, cubed or crumbled
Directions:
Directions:
1. Cook bow ties in salted water according to package directions. (If you overcook the pasta, it will fall apart somewhat and loose its bow tie shape.)
2. Whisk together lemon juice, garlic and oil.
3. To make basil ribbons (chiffonade), roll 3 basil leaves together tightly, cigar-style. With a sharp knife, cut rolled leaves into thin ribbons. Repeat with remaining basil leaves.
4. Toss pasta with dressing, spinach, olives, tomatoes, feta and basil ribbons. Season to taste with kosher salt and freshly ground pepper.
Number Of Servings:
Number Of Servings:
10 Cups
Preparation Time:
Preparation Time:
35 min

 

 

 

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