Ingredients:

  • 1 pound Farfalle (Bow Tie) Pasta
  • 1 large English Cucumber, diced
  • 1 pint Grape Tomatoes, halved
  • 6 ounces Feta Cheese, crumbled from a block
  • 1 cup pitted Kalamata Olives, halved
  • 1/2 medium Red Onion, thinly sliced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons fresh Lemon Juice
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions, typically about 10 minutes, until al dente. While the pasta cooks, proceed with preparing the dressing and vegetables.
  2. Prepare the dressing: In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. Secure the lid tightly and shake vigorously until the dressing is well-emulsified and slightly opaque. Set aside.
  3. Prepare the vegetables: In a very large mixing bowl, combine the diced cucumber, halved grape tomatoes, crumbled feta cheese, halved kalamata olives, and sliced red onion.
  4. Dress the salad: Once the pasta is cooked, drain it immediately but do NOT rinse it. Add the warm pasta directly to the large mixing bowl containing the vegetables. Pour the prepared Greek dressing over the warm pasta and vegetables. Toss immediately and thoroughly. The warmth of the pasta will help the starch absorb the dressing, preventing a bland salad.
  5. Serve: Serve immediately for a warm pasta salad, or chill in the refrigerator for at least 1 hour for a traditional cold preparation. Give the salad one final toss before serving.