Ingredients:

  • 16 oz farfalle pasta
  • 1 tbsp sea salt
  • 2 cups cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup sliced black olives
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook for 1 minute less than the package directions for al dente.
  2. Drain the pasta immediately and rinse under cold running water until the pasta is completely chilled to the touch.
  3. Dice the red bell pepper, cucumber, and red onion into uniform, small pieces. Halve the cherry tomatoes and chop the fresh parsley.
  4. In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper until the mixture is emulsified.
  5. Place the chilled pasta in a large bowl. Pour over half of the vinaigrette and toss to coat the noodles.
  6. Add the diced bell pepper, cucumber, red onion, cherry tomatoes, black olives, parsley, feta cheese, and Parmesan cheese to the bowl.
  7. Toss the salad with the remaining vinaigrette just before serving to ensure vegetables stay crisp.