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Farfalle with Tomatoes and Feta Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This farfalle with tomatoes and feta is a bright, Mediterranean-inspired dish that celebrates the classic flavours of summer. The combination of sweet Roma tomatoes, briny Kalamata olives, and sharp capers creates a sophisticated profile that is both refreshing and satisfying. Fragrant basil leaves add a final aromatic touch, lifting the savoury elements of the balsamic dressing for a well-balanced vegetarian meal.

Perfect for a speedy midweek dinner or a nutritious packed lunch, this versatile pasta dish can be enjoyed warm or served cold as a robust salad. It is a fantastic option for those seeking a heart-healthy vegetarian recipe that does not compromise on taste. Serve with a side of crusty bread or a crisp green salad for a complete homemade feast.

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Ingredients for Farfalle with Tomatoes and Feta Cheese

  • 675g farfalle or bow tie pasta

  • 6 roma tomatoes, seeded and diced

  • 80g calamata olives, pitted

  • 50g diced red onion

  • 4 teaspoons drained capers

  • 90g feta cheese, crumbled

  • 10 basil leaves, julienned

  • Balsamic Vinaigrette

How to make Farfalle with Tomatoes and Feta Cheese

  1. Cook the pasta in a large pot of boiling salted water until al dente.

  2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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