Bow-tie Pasta Salad with sun-dried tomatoes, black olives, feta and spinach

Bow-tie Pasta Salad with sun-dried tomatoes, black olives, feta and spinach
Staff Writer

Cooking Planit

Pack all kinds of favorite flavors into one pasta dish, and voila! You have a total crowd pleaser. This dish is perfect for parties because it can be made ahead and it travels easily.


Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then place in a large mixing bowl.

Finely chop a red onion to measure the indicated amount. Place in the large bowl with the garlic.

If you bought whole olives, slice them thinly to measure the indicated amount. Add to the garlic and red onion.

Pile the spinach leaves on top of each other and slice thinly into strips to measure the indicated amount. Add garlic, red onion and olives.

Slice the sun-dried tomatoes thinly to measure the indicated amount. Add to the garlic, red onion, olives and spinach.

Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

Once water is boiling, add 1 tablespoon of salt and stir in the farfalle pasta. Cook until tender but with a slight bite, about 11 minutes, or according to the package instructions.

After you strain the pasta, place it in the bowl with the garlic, red onion, olives, spinach and sun-dried tomatoes. Add the olive oil and fresh lemon juice. Season with salt and pepper to taste. Stir to combine well.

Place the pasta in the refrigerator and let it chill for at least 10 minutes or while you finish preparing the rest of the meal.

Just before serving, remove the pasta from the refrigerator and stir in the crumbled feta. Transfer to a serving bowl or dinner plates. Ready to eat!


Calories per serving:

449 kcal

Daily value:



  • Carbohydrate, by difference 68 g
  • Protein 14 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 752 IU
  • Vitamin A, RAE 35 µg
  • Vitamin C, total ascorbic acid 28 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 6 µg
  • Ash 5 g
  • Aspartic acid 1 g
  • Calcium, Ca 116 mg
  • Carotene, beta 46 µg
  • Cholesterol 38 mg
  • Choline, total 13 mg
  • Cryptoxanthin, beta 7 µg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 4 g
  • Folate, DFE 246 µg
  • Folate, food 42 µg
  • Folate, total 162 µg
  • Folic acid 120 µg
  • Glutamic acid 4 g
  • Iron, Fe 4 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 19 µg
  • Magnesium, Mg 70 mg
  • Manganese, Mn 1 mg
  • Niacin 5 mg
  • Phenylalanine 1 g
  • Phosphorus, P 307 mg
  • Potassium, K 807 mg
  • Proline 1 g
  • Retinol 10 µg
  • Selenium, Se 19 µg
  • Serine 1 g
  • Sodium, Na 674 mg
  • Sugars, total 12 g
  • Thiamin 1 mg
  • Valine 1 g
  • Water 120 g
  • Zinc, Zn 2 mg
Powered by USDA