Ingredients
Method
Cook the farfalle pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, crumbled feta cheese, chopped red onion, and fresh parsley.
In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until well emulsified.
Add the cooled pasta to the bowl of vegetables and feta. Drizzle the dressing over the pasta salad.
Gently toss all the ingredients together until well combined and the pasta is coated in the dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6
- Presentation Tips: Serve the salad in a large shallow bowl, garnished with additional parsley and slices of lemon on the side for a burst of color. Drizzle a little extra olive oil before serving for an inviting shine. Enjoy!