Uploaded August 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️⬇️ or PRINT: recipetineats.com/nagi-big-easy-pasta-salad
The one I make when I’m short on time and need to take a dish somewhere. You will be shocked how much flavour the pasta absorbs when tossed with the dressing – elevates this into “seriously delicious” territory no matter how simple the add ins!
Nagi’s Big, Easy Pasta Salad
Serves 5-6 as a meal, 12+ at a gathering
500g/ 1 lb bow tie pasta or other short/medium pasta
ADD-INS (7 CUPS "ANYTHING")
2 cucumbers halved lengthways and finely sliced (~17cm/7" long, 2mm / 1/16", I use a mandolin)
3 cups (500g) cherry or grape tomatoes halved (or chop 4 regular tomatoes)
1/3 cup (80g) roughly chopped Kalamata olives (3/4 cup whole pitted or 1/2 cup sliced)
200g/ 7oz Greek feta cut into 6mm / 1/4″ batons (they will crumble a bit, this is good)
1 packed cup basil, leaves torn by hand*
DRESSING
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar (sub white or red wine vinegar)
2 garlic cloves minced using garlic press or very finely minced using a knife
2 tsp dijon mustard (can omit)
2 tsp honey (sub maple syrup or 1 tsp sugar)
1 1/2 tsp Italian herbs mix (or Herbs de Provence or oregano)
3/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
DIRECTIONS: Shake Dressing, cook pasta until extra soft (well beyond al dente, because will harden when cools). Toss with 2/3 Dressing, cool. Add everything else except basil, toss with rest of Dressing. Toss through basil, EAT!
Recipe ⬇️⬇️ or PRINT: recipetineats.com/nagi-big-easy-pasta-salad
The one I make when I’m short on time and need to take a dish somewhere. You will be shocked how much flavour the pasta absorbs when tossed with the dressing – elevates this into “seriously delicious” territory no matter how simple the add ins!
Nagi’s Big, Easy Pasta Salad
Serves 5-6 as a meal, 12+ at a gathering
500g/ 1 lb bow tie pasta or other short/medium pasta
ADD-INS (7 CUPS "ANYTHING")
2 cucumbers halved lengthways and finely sliced (~17cm/7" long, 2mm / 1/16", I use a mandolin)
3 cups (500g) cherry or grape tomatoes halved (or chop 4 regular tomatoes)
1/3 cup (80g) roughly chopped Kalamata olives (3/4 cup whole pitted or 1/2 cup sliced)
200g/ 7oz Greek feta cut into 6mm / 1/4″ batons (they will crumble a bit, this is good)
1 packed cup basil, leaves torn by hand*
DRESSING
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar (sub white or red wine vinegar)
2 garlic cloves minced using garlic press or very finely minced using a knife
2 tsp dijon mustard (can omit)
2 tsp honey (sub maple syrup or 1 tsp sugar)
1 1/2 tsp Italian herbs mix (or Herbs de Provence or oregano)
3/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
DIRECTIONS: Shake Dressing, cook pasta until extra soft (well beyond al dente, because will harden when cools). Toss with 2/3 Dressing, cool. Add everything else except basil, toss with rest of Dressing. Toss through basil, EAT!
