Recipes › Pasta › Mediterranean Farfalle Recipe

Mediterranean Farfalle Recipe

Recipe by Pedro M. A. Neves

This Mediterranean Farfalle is a vibrant, light pasta dish that celebrates the fresh flavors of Southern Europe with sun-ripened tomatoes, Kalamata olives, crisp vegetables, and tangy feta cheese. Farfalle's bow-tie shape catches the herbaceous olive oil dressing and vegetable pieces, creating a satisfying main course that works equally well warm or at room temperature. This simple yet elegant dish captures the essence of Mediterranean cuisine without requiring long cooking times.

Ingredients

• 400g (14 oz) farfalle pasta
• 3 medium tomatoes, diced (about 450g / 1 lb)
• 1 cucumber, diced (200g / 7 oz)
• 100g (3.5 oz) Kalamata olives, pitted and halved
• 60g (2 oz) crumbled feta cheese
• 1 red bell pepper, diced (150g / 5 oz)
• 1/4 red onion, finely diced (40g / 1.4 oz)
• 3 cloves garlic, minced
• 60ml (1/4 cup) extra virgin olive oil
• 30ml (2 tbsp) red wine vinegar
• 1 tsp dried oregano
• 15g (1/2 oz) fresh basil, chopped
• salt and black pepper to taste
• 250g (9 oz) cherry tomatoes, halved (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add farfalle and cook according to package directions until al dente, approximately 10-12 minutes. Drain and set aside, reserving 120ml (1/2 cup) pasta water.

2. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a large mixing bowl until emulsified.

3. Add the diced tomatoes, cucumber, red bell pepper, and red onion to the dressing. Gently toss to coat all vegetables evenly.

4. Add the cooked farfalle to the vegetables while still warm. Toss gently to combine, adding 60ml (1/4 cup) of reserved pasta water to help distribute the dressing evenly.

5. Fold in the Kalamata olives and crumbled feta cheese, being careful not to break the feta into too-small pieces.

6. Taste and adjust seasoning with salt, pepper, and additional vinegar if needed. Gently stir in fresh basil just before serving. Allow the dish to cool to room temperature for at least 10 minutes for flavors to meld.

Substitutions

• Replace feta cheese with crumbled ricotta salata or goat cheese for a different tangy flavor profile
• Substitute Kalamata olives with green Castelvetrano olives for a buttery, milder taste
• Use cherry tomatoes exclusively if regular tomatoes are out of season, halving them for consistency
• Replace fresh basil with fresh mint for a different Mediterranean herbaceous note

Tips

• Toss the warm pasta with the dressing immediately after cooking to allow better absorption of flavors
• This dish improves when made 1-2 hours ahead, as the vegetables release their juices and flavors meld together
• If serving cold, remove from refrigeration 15 minutes before serving to allow flavors to become more pronounced
• Reserve pasta water to adjust the consistency—add more if the dish seems dry, as the vegetables will release liquid as they sit

Farfalle, or 'little butterflies' in Italian, is a beloved pasta shape across Mediterranean regions, particularly in Southern Italy where it is often served with fresh, uncooked or lightly cooked vegetables and regional cheeses. This style of preparation reflects the Italian commitment to celebrating seasonal ingredients without heavy sauces, allowing each element to shine individually while creating a harmonious whole.

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