Mediterranean Pasta Salad

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Rated 5.0 based on 5 customer reviews


  • 1 cup cherry tomatoes, halved
  • salt and freshly ground black pepper
  • 1 pound farfalle pasta
  • ½ cup baby spinach
  • ¼ cup extra-virgin olive oil
  • 1 green onion, chopped
  • 1 lemon, juiced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chopped Kalamata olives
  • 1 tablespoon fresh dill
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • ¼ cup crumbled feta cheese


  1. Toss tomatoes with salt and pepper in a large bowl; set aside to marinate, about 10 minutes.
  2. Bring a large pot of salted water to a roiling boil; add farfalle pasta into pot and cook until al-dente, about 10 to 12 minutes; drain.
  3. Add spinach, olive oil, green onion, lemon juice, parsley, olives, dill, garlic, paprika, and cooked pasta into the bowl with tomatoes; stir together and combine all ingredients. Cover and refrigerate, about an hour.
  4. Stir feta cheese and serve.
Mealthy tip:

Farfalle are a type of pasta commonly known as bow-tie pasta. The name is derived from the Italian word "farfalla" meaning butterflies! Double or triple the amount of spinach to make this pasta salad lean a bit further in the salad direction.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

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Tarragon Boi says:

This was great! I brought it to a cookout the next day and people loved it.

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Queen Foodie says:

This has become one of my favorite pasta salads. When the feta meets the olives and tomatoes nothing but joy for my tastes buds.

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kat satterfield says:

My fiance really liked this dish and he hates olives! The overall Mediterranean flavor is sensational. Loved the combo of all the fresh spices, feta and lemon for a little zest. We're trying to be a little more carb conscious so I subbed about half the noodles and added more spinach as suggested.

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Alex Cabral says:

I skipped the dill and paprika, only because I didn't have any on hand. This pasta salad was amazing. So easy and minimal ingredients. Perfect for casual gathering or work potlucks!

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McKenzie C says:

I used zoodles instead of pasta and got the same effect. The olive oil kind of acts as a light dressing, which was perfect for tossing the zucchini noodles in. Light, delicious, and easy. Perfect for lunch or entertaining!