This Mediterranean Pasta Salad is tossed with tomatoes, cucumber, avocado, arugula, and feta then tossed with a tasty homemade lemon dressing! Bringing it to a party or picnic? It can easily be made in advance the day before!
First let's make the dressing! Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake to emulsify the dressing.
Next cook pasta via package instructions. For farfalle you'll boil the pasta in water for approx. 12-14 minutes.
Chop arugula, cucumber, tomato and optional parsley and add to a large bowl. Save the avocado for just before serving.
Once your pasta is perfectly al dente, strain in a colander and run cold water to halt the cooking process and chill the pasta slightly. Then add the drained pasta to your veggies an toss together.
Shake once more if needed and add your dressing to the salad. Toss well to coat. Lastly add avocado and feta on top and gently fold into the salad. Add extra salt and pepper if desired and enjoy!
* If leftover dressing is desired (hello meal prep!) or if you're making this salad in advance, simply double the dressing recipe. When it chills in the fridge, the pasta soaks up much of the dressing. Simply refresh with an extra drizzle or so of dressing before serving, or let guests add extra to taste. Enjoy!
No bowtie pasta? No problem! Try it with ditalini, orzo, elbow, rotini, or even tortellini!
See post for a list of tasty extras and swaps.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras added and enjoy!
Recipe by Peas and Crayons - Mediterranean Pasta Salad with Arugula and Feta https://peasandcrayons.com/2019/03/mediterranean-pasta-salad.html