Ingredients:

  • 1 pound (450g) farfalle pasta (bowtie pasta)
  • Water for cooking, plus salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice (from about 2 large lemons)
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, peeled, seeded, and diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tablespoons fresh mint, chopped (optional)

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. In a large mixing bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, honey (if using), salt, and pepper.
  3. Add the cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, basil, parsley, and mint (if using) to the bowl with the vinaigrette.
  4. Gently toss all ingredients together until well coated in the vinaigrette.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Adjust seasoning to taste before serving.