Save A vibrant and colorful pasta dish featuring bow tie pasta tossed with roasted vegetables, fresh herbs, and a zesty lemon-garlic dressing—perfect for celebrations or special gatherings.
This pasta has become a favorite at family parties and summer dinners for its fresh flavors and simple preparation.
Ingredients
- Pasta: 500 g (1 lb) bow tie (farfalle) pasta
- Roasted Vegetables: 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 1 medium zucchini, chopped 1 small red onion, sliced 200 g (7 oz) cherry tomatoes, halved 2 tbsp olive oil 1 tsp dried Italian herbs Salt and freshly ground black pepper, to taste
- Dressing: 3 tbsp extra-virgin olive oil 2 tbsp freshly squeezed lemon juice 1 tsp lemon zest 2 cloves garlic, minced 1 tsp honey or maple syrup 1 tbsp Dijon mustard Salt and freshly ground black pepper, to taste
- To Finish: 60 g (2 oz) crumbled feta cheese 3 tbsp chopped fresh basil 2 tbsp chopped fresh parsley 30 g (1 oz) toasted pine nuts (optional)
Instructions
- Roast Vegetables:
- Preheat the oven to 200°C (400°F). Toss the bell peppers, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, Italian herbs, salt, and pepper. Spread on a baking sheet and roast for 20 25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- Cook Pasta:
- Cook the bow tie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and transfer to a large serving bowl.
- Prepare Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, salt, and pepper until well combined.
- Toss Together:
- Add the roasted vegetables to the pasta. Pour over the dressing and toss gently to combine.
- Finish:
- Sprinkle with feta cheese, fresh basil, parsley, and toasted pine nuts if using. Serve warm or at room temperature.
Save This dish brings the family together, especially during summer when fresh vegetables are at their peak.
Notes
Pair this dish with a light white wine such as Pinot Grigio or Sauvignon Blanc for the best experience.
Required Tools
Large pot, baking sheet, mixing bowls, whisk, serving bowl
Allergen Information
Contains wheat (gluten) in pasta, milk in feta cheese, and pine nuts (tree nuts, optional). Check ingredient labels for possible traces of allergens.
Save Enjoy this colorful pasta as a centerpiece for your next gathering; it never fails to impress and satisfy.
Recipe FAQs
- → What type of pasta is used in this dish?
Bow tie (farfalle) pasta is used, providing a delightful shape that holds the dressing and vegetables well.
- → How are the vegetables prepared?
Bell peppers, zucchini, red onion, and cherry tomatoes are tossed with olive oil, Italian herbs, salt, and pepper, then roasted until tender and lightly caramelized.
- → Can this dish be served cold or warm?
It can be served warm or at room temperature, making it versatile for different occasions.
- → Is there a suggested alternative for feta cheese?
For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
- → What flavors are in the dressing?
The dressing combines extra-virgin olive oil, freshly squeezed lemon juice and zest, minced garlic, honey or maple syrup, Dijon mustard, and seasoning for a bright and tangy finish.
- → Are there any suggested pairings with this dish?
Pair it with a light white wine such as Pinot Grigio or Sauvignon Blanc to enhance the fresh flavors.