Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 ounces farfalle ((bowtie pasta)); 1/2 English cucumber, (chopped); 1 green bell pepper, (chopped); 10 ounces cherry tomatoes, (halved); 1 to 2 shallots, (chopped (or 1/3 to 1/2 cup chopped red onion)); 1 cup chopped fresh parsley; 2 tablespoons capers, (drained and rinsed); 1/2 cup pitted Kalamata olives; 1/3 cup feta cheese, (crumbled, more or less to your liking); 1 lemon, (zested and juiced); 1 tablespoon red wine vinegar; 2 garlic cloves, (minced); 1 teaspoon dried oregano; Kosher salt; Black pepper; Extra virgin olive oil

Prep 10 min Cook 10 min Serves 4 Source

Ingredients

8 ounces farfalle ((bowtie pasta))
1/2 English cucumber, (chopped)
1 green bell pepper, (chopped)
10 ounces cherry tomatoes, (halved)
1 to 2 shallots, (chopped (or 1/3 to 1/2 cup chopped red onion))
1 cup chopped fresh parsley
2 tablespoons capers, (drained and rinsed)
1/2 cup pitted Kalamata olives
1/3 cup feta cheese, (crumbled, more or less to your liking)
1 lemon, (zested and juiced)
1 tablespoon red wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
Kosher salt
Black pepper
Extra virgin olive oil

Steps

1
Cook the pasta: Boil the pasta in salted water according to the package instructions (about 8 minutes). Drain and set aside briefly to cool just a bit.
2
Make the dressing: In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and while whisking, drizzle in about 1/4 cup extra virgin olive oil.
3
Add the veggies: To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives. Toss to coat, then add the feta and toss again very gently.
4
Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours before serving. Give the salad a final toss and serve cold or at room temperature.