Greek Pasta Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

Kosher salt

1 lb. farfalle

1/4 c. extra-virgin olive oil

3 tbsp. red wine vinegar

1/2 tsp. dried oregano

1/2 tsp. garlic powder

2 Persian cucumbers, chopped into half moons

1 c. cherry tomatoes, halved

1/3 c. Kalamata olives, pitted and chopped

1/2 red onion, chopped

Freshly ground black pepper

2 tbsp. dill, finely chopped

1/2 c. crumbled feta

Directions

In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.

Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.

To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.

Nutrition

• Calories: 315
• Total Fat: 10 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 319 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 9 g