Bow Tie Pasta Salad

Ingredients

• 12 oz bow tie pasta (farfalle), cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil leaves, torn
• 1/2 cup crumbled feta cheese (optional)
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, about 10-12 minutes. Immediately drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. While the pasta is cooling, prepare the Italian dressing. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until well combined. Taste and adjust the seasoning as needed, ensuring a balanced tangy flavor.
3. In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, black olives, parsley, and basil. Toss gently to mix, ensuring the ingredients are evenly distributed throughout the pasta.
4. Pour the prepared Italian dressing over the pasta salad and toss until everything is evenly coated. Adjust seasoning if necessary. The dressing should lightly coat all the ingredients, enhancing their flavors without overpowering them.
5. If desired, add crumbled feta cheese for an extra creamy texture, and give the salad one final toss. The cheese adds a delightful salty contrast that complements the fresh vegetables.
6. Cover the bowl with plastic wrap or store in an airtight container and refrigerate for at least one hour to let the flavors meld. Serve chilled. For best results, allow the salad to sit overnight to deepen the flavors.