Ingredients
kosher salt
1 lb. farfalle
1/4 c. extra-virgin olive oil
3 tbsp. red wine vinegar
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1 large cucumber, chopped
1 c. cherry tomatoes, halved
1/3 c. Kalamata olives, pitted and chopped
1/2 red onion, chopped
Freshly ground black pepper
2 tbsp. dill, finely chopped
1/2 c. crumbled feta
Preparation
Step 1In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.Step 2Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder. Step 3To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.
Taste Your Pasta When Cooking Nothing can ruin a pasta salad quicker than pasta that creates a mushy mess or is far too hard. Cook the pasta according to the box’s instructions and test a piece or two as the time approaches to make sure that your pasta is prepared to the perfect doneness. Resist The Bottled Dressing Although this dressing may seem simple, we don’t love the extra sugar and ingredients that store-bought dressings add to the mix. We think opting for making your own easy dressing is the way to go! Don’t Cut Your Veggies Too Small You want every single bite of this salad to be totally balanced, if you chop your produce too small the pasta will overwhelm all of the delicious flavors you’ve added. Feeling Fishy? If you’re feeling a bit adventurous or just love fishy, umami flavors, break out a tin of anchovies and give them a rough chop and add them to this salad. You won’t be sorry! Pair this salad with Garlicky Greek Chicken or a heart Vegetarian Mousakka for a balanced, summer-y dinner. And if you try this recipe, make sure you let us know how it came out in the comment below. We love to hear from you!
