Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and let cool.
- While pasta cools, dice cucumber and slice red onion. Halve cherry tomatoes.
- In a large bowl, combine cooled pasta, cucumber, cherry tomatoes, olives, feta cheese, and red onion.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper to make vinaigrette.
- Pour dressing over salad and toss gently to combine. Adjust seasoning as needed.
- Chill for 10-15 minutes before serving. Garnish with fresh herbs if desired.
Notes
Substitute farfalle with penne or couscous.
Swap cucumbers with zucchini or bell peppers.
Use grape tomatoes or diced red洋葱.
For vegan option: omit feta and use vegan cheese crumbles.
Storage: refrigerate for up to 2 days.
Swap cucumbers with zucchini or bell peppers.
Use grape tomatoes or diced red洋葱.
For vegan option: omit feta and use vegan cheese crumbles.
Storage: refrigerate for up to 2 days.