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Bobby Flay Pasta Salad

Bobby Flay Pasta Salad
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Bobby Flay’s take on pasta salad skips the mayo and uses a vibrant, herb-infused vinaigrette instead. With ingredients like cherry tomatoes, bell peppers, olives, arugula, red onion, and feta cheese, this dish is Mediterranean-inspired with his signature twist—bright, bold, and full of texture.

Ingredients

  • Pasta (fusilli, penne, or rotini) – 12 oz

  • Cherry tomatoes (halved) – 1 cup

  • Red bell pepper (diced) – 1

  • Cucumber (seeded and chopped) – 1

  • Red onion (thinly sliced) – ½

  • Kalamata olives (halved) – ½ cup

  • Fresh arugula or baby spinach – 2 cups

  • Crumbled feta cheese – ½ cup

  • Fresh basil or parsley (chopped) – ¼ cup

For the vinaigrette:

  • Red wine vinegar – 3 tablespoons

  • Dijon mustard – 1 teaspoon

  • Garlic (minced) – 1 clove

  • Honey or maple syrup – 1 teaspoon

  • Olive oil – ¼ cup

  • Salt and black pepper – To taste

Instructions

  • Boil the pasta – Cook in salted water until al dente. Drain, rinse under cold water, and set aside.

  • Whisk the dressing – In a small bowl, combine vinegar, mustard, garlic, and honey. Slowly whisk in olive oil until emulsified. Season to taste.

  • Toss the vegetables – In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, and olives.

  • Add pasta and greens – Stir in cooked pasta and arugula or spinach.

  • Pour the vinaigrette – Toss everything with the dressing until evenly coated.

  • Top with feta and herbs – Finish with crumbled feta and fresh herbs.

  • Chill or serve – Serve immediately or refrigerate for 1–2 hours for enhanced flavor.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-pasta-salad/