Ingredients:

  • 1 lb / 450 g Farfalle (Bow Tie) Pasta
  • 1 Tbsp / 15 g Fine Sea Salt (for boiling water)
  • ½ cup / 120 ml Extra Virgin Olive Oil
  • ¼ cup / 60 ml Fresh Lemon Juice (about 2 medium lemons)
  • 2 Tbsp / 30 ml White Wine Vinegar
  • 1 tsp / 5 g Dijon Mustard
  • 1 small clove Garlic, minced finely
  • 1 Tbsp / 5 g Fresh Parsley, finely chopped
  • 1 Tbsp / 5 g Fresh Basil, finely chopped
  • ½ tsp / 2.5 g Kosher Salt, plus more to taste
  • ¼ tsp / 1 g Freshly Ground Black Pepper
  • 1 cup / 150 g Cherry Tomatoes, halved
  • 1 medium English Cucumber, seeds scraped, diced into ½-inch (1.2 cm) pieces
  • ½ medium Red Onion, very thinly sliced or finely diced
  • 1 cup / 150 g Feta Cheese, crumbled
  • ½ cup / 75 g Kalamata Olives, pitted and halved
  • 4 oz / 115 g Baby Greens Mix (e.g., Spinach, Arugula, or Spring Mix)

Instructions:

  1. Cook and Cool the Pasta: Bring a large pot of water to a rolling boil. Add 1 Tbsp of salt. Add the farfalle pasta and cook until al dente (usually 10-12 minutes). Drain the pasta immediately into a colander. Crucially, rinse the pasta thoroughly with cold tap water until completely cool to stop the cooking process and remove excess starch. Transfer the cooled, well-drained pasta to the large mixing bowl.
  2. Prepare the Vinaigrette: In a small jar or bowl, combine the olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, parsley, basil, salt, and pepper. Whisk vigorously or shake the jar until the dressing is emulsified. Taste and adjust seasoning if necessary—it should be bright and tangy.
  3. Combine and Marinate: Add the halved cherry tomatoes, diced cucumber, red onion, crumbled feta, and olives to the bowl with the pasta. Pour about two-thirds (⅔) of the prepared vinaigrette over the pasta and vegetables. Toss gently until everything is evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes; this chilling time allows the pasta to absorb the flavour.
  4. Finish and Serve: Just before serving, remove the pasta salad from the refrigerator. If it looks dry, add a little more of the reserved dressing. Toss the 4 oz of baby greens gently into the pasta mixture, ensuring they are barely coated by the dressing to prevent wilting. Transfer the salad to a serving dish and serve immediately for best texture.