greek-pasta-salad

🥘 Ingredients

• farfalle
  8 oz
• lemon (zested and juiced)
  1
• red wine vinegar
  1 tbsp
• garlic (minced)
  2 cloves
• dried oregano
  1 tsp
• kosher salt
• black pepper
• extra virgin olive oil
  1/4 cup
• English cucumber (chopped)
  1/2
• green bell pepper (chopped)
  1
• cherry tomatoes (halved)
  10 oz
• shallots (chopped or substitute 1/3 to 1/2 cup chopped red onion)
  1 to 2
• fresh parsley (chopped)
  1 cup
• capers (drained and rinsed)
  2 tbsp
• pitted Kalamata olives
  1/2 cup
• feta cheese (crumbled, more or less to your liking)
  1/3 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.

   farfalle: 8 oz
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 .

   lemon: 1 (zested and juiced), red wine vinegar: 1 tbsp, garlic: 2 cloves (minced), dried oregano: 1 tsp, kosher salt, black pepper, extra virgin olive oil: 1/4 cup
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.

   English cucumber: 1/2 (chopped), green bell pepper: 1 (chopped), cherry tomatoes: 10 oz (halved), shallots: 1 to 2 (chopped or substitute 1/3 to 1/2 cup chopped red onion), fresh parsley: 1 cup (chopped), capers: 2 tbsp (drained and rinsed), pitted Kalamata olives: 1/2 cup
4. 4

   Then add the feta cheese and toss again very gently.

   feta cheese: 1/3 cup (crumbled, more or less to your liking)
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.