Greek Bow Tie Pasta Salad with Basil Ribbons

Peggy Lampman | Contributor

I made this recipe for a graduation party last year and I feel compelled to repeat myself. It's just one of those easy, crowd-pleasing make-ahead salads that many will welcome in their repertoire of recipes.

For details on the many reasons you will love this salad, and make-ahead tips, click here.

Greek Bow Tie Pasta with Basil Ribbons

Yield: About 10 cups pasta salad

Time: 35 minutes

Ingredients

3 cups bow tie (farfalle) pasta

1 1/2 tablespoons freshly squeezed lemon juice

1 teaspoon minced garlic

1/2 cup extra virgin olive oil

9 large basil leaves

3 cups (loosely packed) baby spinach, washed and spun dry

3/4 cup pitted kalamata olives, sliced in half lengthwise

1 1/2 cups grape tomatoes, washed then sliced in half lengthwise

7 ounces feta cheese, cubed or crumbled*

*I used a 7-ounce package of Valbresso French Feta cheese and cut it into cubes for this recipe.

Directions

1. Cook bow ties in salted water according to package directions. (If you overcook the pasta, it will lose some of its bow tie shape.)

2. Whisk together lemon juice, garlic and oil.

3. To make basil ribbons (chiffonade), roll 3 basil leaves together tightly, cigar-style. With a sharp knife, cut rolled leaves into thin ribbons. Repeat with remaining basil leaves.

4. Toss pasta with dressing, spinach, olives, tomatoes, feta and basil ribbons. Season to taste with kosher salt and freshly ground pepper.