Ingredients:

  • 1 pound (450g) farfalle pasta
  • Water, for boiling
  • Salt, for pasta water
  • 1 red bell pepper, cored, seeded, and diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 1 pint (2 cups, 240g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 4 ounces (115g) feta cheese, crumbled

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Drain well and rinse with cold water to stop cooking. Drain again thoroughly.
  2. While pasta is cooking, prepare the vegetables: Dice bell peppers, halve cherry tomatoes, dice cucumber, slice red onion, and halve Kalamata olives.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, diced bell peppers, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  5. Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
  6. Gently stir in the crumbled feta cheese.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Taste and adjust seasoning as needed. Serve chilled.