Pasta Salad with Favas

  • Serves

    serves 4-6


We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.



  • 12 lb. Greek feta, crumbled
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • Freshly cracked black pepper


  • 3 ripe medium tomatoes, peeled, seeded and chopped
  • 2 large cloves garlic, peeled and minced
  • 3 tbsp. chopped fresh mint
  • 6 tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 lb. shelled fresh favas (about 3 1⁄2 cups) from about 3 lbs. unshelled favas
  • 1 lb. ziti or rigatoni


Step 1

For the whipped feta: Puree feta, oil, lemon juice, and pepper to taste in a food processor until smooth. Adjust seasonings. Transfer to a small bowl, cover, and refrigerate for 2-8 hours.

Step 2

For the salad: Put tomatoes, garlic, mint, 4 tbsp. of the oil, and salt and pepper to taste into a bowl. Toss and let sauce rest at room temperature for 1 hour.

Step 3

Blanch favas in a large pot of salted boiling water until just tender, 4-5 minutes. Drain favas, rinse under cold running water, and drain well. Add favas to sauce and toss well.

Step 4

Cook pasta in a large pot of boiling salted water until just cooked through, 11-13 minutes. Drain and toss with remaining oil. Divide pasta among four to six plates and top each with some of the sauce and some of the whipped feta.

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