Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package directions until al dente, typically about 10-12 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. This prevents sticking and cools the pasta for the salad.
Step 2: Prepare the Vegetables: While the pasta is cooking, dice the red and yellow bell peppers, cucumber, and red onion. Halve the cherry tomatoes and slice the black olives. The uniformity of the vegetables enhances the salad's visual appeal and ensures consistent flavor distribution.
Step 3: Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper and lemon juice. Ensure the ingredients are thoroughly combined to create a well-emulsified dressing. This step is essential for a balanced flavor profile.
Step 4: Combine Ingredients: In a large bowl, combine the cooked pasta, diced bell peppers, cucumber, cherry tomatoes, red onion, black olives, feta cheese (if using), parsley, and basil. The bowl should be large enough to allow for easy mixing without spilling.
Step 5: Dress the Salad: Pour the vinaigrette over the pasta and vegetable mixture. Gently toss to ensure all ingredients are evenly coated with the dressing. This step is crucial for infusing the salad with flavor.
Step 6: Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling period enhances the salad's overall taste and texture. Serve chilled and enjoy.
Optional Tips:
For a protein boost, add grilled chicken, shrimp, or chickpeas. Sun-dried tomatoes, artichoke hearts, or provolone cheese make excellent additions. Adjust the vinaigrette to taste; a little honey can balance the acidity. The recipe adapts easily to various dietary preferences.