Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mediterranean Pasta Salad with Arugula and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This vibrant Mediterranean Pasta Salad with Arugula and Feta is a fresh, zesty, and satisfying dish perfect for a light lunch or a refreshing side. Featuring bowtie pasta tossed with peppery arugula, crisp cucumbers, juicy tomatoes, creamy avocado, and tangy feta, all brought together with a bright lemon-dijon dressing enhanced by fresh garlic and oregano.

  • Total Time: 24 minutes
  • Yield: 8 servings

Ingredients

Pasta and Vegetables

  • 8 oz farfalle (bowtie) pasta
  • 3 cups chopped fresh arugula
  • 1/2 to 3/4 English cucumber, diced
  • 1 cup diced tomato
  • 1 avocado, sliced
  • 2-3 TBSP fresh chopped parsley (optional)

Dressing

  • 1/4 cup avocado oil
  • 1/4 cup fresh lemon juice (from 1-2 large lemons)
  • 1/4 tsp lemon zest (plus extra to taste)
  • 2 TBSP plain dijon mustard
  • 2 cloves garlic, freshly minced
  • 1/4 tsp dried oregano leaves
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Topping

  • 1/2 cup crumbled feta cheese

Instructions

  1. Make the dressing: Zest one lemon and set aside. Juice enough lemons to yield 1/4 cup fresh lemon juice and pour it into a small or medium mason jar. Add the lemon zest and remaining dressing ingredients—avocado oil, dijon mustard, garlic, dried oregano, salt, and black pepper. Close the lid tightly and shake vigorously to emulsify the dressing until fully combined.
  2. Cook the pasta: Boil water in a large pot and cook the farfalle pasta according to package instructions, approximately 12-14 minutes, until just al dente. Stir occasionally to prevent sticking.
  3. Prepare the vegetables: While the pasta cooks, chop the fresh arugula, dice the cucumber and tomato, and optionally chop parsley. Combine these vegetables in a large mixing bowl. Reserve the avocado to add just before serving to keep it fresh and creamy.
  4. Cool the pasta: Once pasta reaches perfect al dente texture, drain it in a colander and immediately rinse under cold water to stop the cooking process and chill the pasta slightly. Shake off excess water.
  5. Toss salad: Add the cooled, drained pasta to the bowl of vegetables and toss to combine. Shake the dressing jar again if needed, then pour the dressing over the pasta and veggies. Toss well to ensure everything is evenly coated.
  6. Add toppings and serve: Gently fold in the sliced avocado and crumbled feta cheese on top of the salad. Adjust seasoning by adding extra salt and freshly ground black pepper if desired. Serve immediately and enjoy the fresh Mediterranean flavors.

Notes

  • For best texture, toss the salad just before serving to keep the avocado fresh and prevent browning.
  • This salad can be made a few hours ahead; keep the dressing separate and add just before serving.
  • Feel free to substitute farfalle with other pasta shapes like penne or rotini.
  • Optional fresh parsley adds a nice herbal brightness but can be omitted.
  • Leftovers keep well refrigerated for up to 2 days but are best eaten fresh due to avocado.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/mediterranean-pasta-salad-with-arugula-and-feta-recipe/