Add a little flavor to your life and make this Mediterranean Pasta Salad! Fresh vegetables, tender pasta, and creamy feta tossed in a tangy homemade dressing. It's the perfect 15-minute side dish to enjoy all summer long.
In a jar with a lid (or a bowl) combine the dressing ingredients. Shake to combine, or whisk together if using a bowl. Taste test and adjust salt/pepper as needed.
2 Tablespoons fresh lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder, ~1/4 teaspoon freshly ground black pepper, ~1/2 teaspoon fine sea salt, 1 teaspoon red wine vinegar, 4 Tablespoons extra virgin olive oil
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as directed on the package, making sure they are al dente when done. Drain and rinse with cold water.
12 ounces dried mini farfalle pasta
While the pasta cooks, prepare the veggies and add them to a large mixing bowl. Once the pasta is rinsed and cool, add it to the bowl. Drizzle on the dressing and toss to coat completely.
1 medium cucumber, 1 red bell pepper, 1/3 cup jarred banana peppers, 1 medium shallot bulb, 1 clove garlic, 1/2 cup feta cheese crumbles, 1/2 cup fresh parsley, 1/2 cup niçoise or kalamata olives*
Serve immediately or place in the fridge to cool. It is better the longer it sits to marinade (if left overnight, add an extra drizzle of olive oil before serving).
Notes
Olives: use black olives for a milder taste.
Store leftovers an airtight container in the fridge for 3-4 days. The pasta will absorb the dressing, so you may want to add more or a drizzle of olive oil before eating it, the longer it is stored.