greek-pasta-salad

🥘 Ingredients

• farfalle 8 oz
• lemon 1
• red wine vinegar 1 tbsp
• garlic 2 cloves
• dried oregano 1 tsp
• kosher salt
• black pepper
• extra virgin olive oil ¼ cup
• English cucumber ½
• green bell pepper 1
• cherry tomatoes 10 oz
• shallots 1 to 2
• fresh parsley 1 cup
• capers 2 tbsp
• pitted Kalamata olives ½ cup
• feta cheese 0.33 cup

1. 1

   Cook the farfalle ((bowtie pasta)) in salted water according to the package instructions (about 8 minutes ). Drain and set aside briefly to cool just a bit.
2. 2

   In a large bowl, mix the juice and zest of lemon , red wine vinegar , garlic , dried oregano , and a good pinch of kosher salt and black pepper . Whisk to combine, and while whisking, drizzle in about extra virgin olive oil .
3. 3

   To the bowl with the dressing, add the cooled pasta, English cucumber , green bell pepper , cherry tomatoes , shallots , fresh parsley , capers , and pitted Kalamata olives . Toss to coat.
4. 4

   Then add the feta cheese and toss again very gently.
5. 5

   Cover and refrigerate for 30 minutes to 24 hours before serving for best flavor.
6. 6

   Give the salad a final toss and serve cold or at room temperature.