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Greek Bow Tie Pasta Salad with Basil Ribbons

Posted by Peggy on June 3, 2010

Greek Bow Tie Pasta Salad with Basil Ribbons
Recipe: Greek Bow Tie Pasta Salad with Basil Ribbons


  • 3 cups bow tie (farfalle) pasta
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 1/2 cup extra virgin olive oil
  • 9 large basil leaves
  • 3 cups (loosely packed) baby spinach, washed and spun dry
  • 3/4 cup pitted kalamata olives, sliced in half lengthwise
  • 1 1/2 cups grape tomatoes, washed then sliced in half lengthwise
  • 7 ounces feta cheese, cubed or crumbled*


  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.

*I used a 7-ounce package of Valbresso French Feta cheese, and cut it into cubes for this recipe.

Time: 35 minutes

Number of servings (yield): apx. 10 cups pasta salad

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