California Pasta Salad for a Summer Lunch or Dinner
A vibrant, cold salad featuring farfalle pasta, crisp cucumbers, juicy cherry tomatoes, olives, feta, and a tangy apple cider vinaigrette. Perfect for summer gatherings or quick meals, this dish balances refreshing acidity, sweet herbs, and creamy textures for a light yet satisfying experience.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: salads
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz (340g) farfalle pasta
2 cups cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup sliced sweet red onion
1/2 cup pitted black olives
1 1/4 cups crumbled feta cheese
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
2 tbsp honey
1 clove garlic, minced
1 tsp dried dill
1 tsp dried oregano
Salt and pepper to taste
Instructions
Cook farfalle pasta according to package instructions until al dente. Rinse under cold water and drain.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta.
In a separate small bowl, whisk olive oil, apple cider vinegar, lemon juice, honey, garlic, dill, oregano, salt, and pepper.
Pour dressing over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 1 hour before serving to meld flavors.
Notes
For enhanced flavor, add fresh parsley or basil. For a vegan option, substitute crumbled tofu or vegan feta. Store leftovers in an airtight container in the refrigerator for up to 2 days.