Greek Bow Tie Pasta Salad

Prep Time
Cook Time
Ready In

Recipe: #13336

July 25, 2014

"Canned mushrooms, feta cheese, olives, cucumbers, tomatoes, etc."

Original is 5 servings


  • Serving Size: 1 (391.1 g)
  • Calories 587.1
  • Total Fat - 11.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 229.8 mg
  • Sodium - 409.7 mg
  • Total Carbohydrate - 89.9 g
  • Dietary Fiber - 13.8 g
  • Sugars - 1.9 g
  • Protein - 34.1 g
  • Calcium - 203.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Cook pasta to al dente; drain.

Step 2

Heat olive oil; cook chicken and garlic (you can use my Greek seasoning mix on the chicken). Add to pasta.

Step 3

Add red onions, artichoke hearts with the liquid, tomato, feta cheese, parsley, lemon juice, oregano, button mushrooms, oil and vinegar dressing, olives, and cucumber.

Step 4

Season to taste; you may need additional vinaigrette dressing.

Step 5

Fridge overnight.


No special items needed.

2 Reviews


Everything all goes so well here, and the cucumber gives it a nice crunch. We made this meatless, but I think it would be good with the chicken too (we just increased the mushrooms and Kalamata olives a bit to compensate). The dressing was enough for us without adding more (or the liquid from the artichokes), but we did use more lemon juice than called for. A satisfying dish.


review by:
(30 Nov 2015)


A great pasta salad, loaded with lots of veggies and marinated in a delicious oil and vinegar based dressing. Was delicious with some steaks and grilled zucchini from the grill. I loved the feta cheese in this salad. Gave it some added salty flavor that brought it all together!


review by:
(17 Jun 2015)

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