A refreshing and flavorful Mediterranean-inspired pasta salad perfect for summer gatherings.
Cook the bow tie pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold water to cool.
Rinsing the pasta under cold water stops the cooking process and cools it down for the salad.
Prepare the vegetables by halving the cherry tomatoes, slicing the cucumber, and finely chopping the red onion.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
In a large mixing bowl, combine the cooked pasta, prepared vegetables, crumbled feta cheese, and kalamata olives.
Gently toss the ingredients to avoid breaking the pasta or crushing the vegetables.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and black pepper to make the dressing.
Whisking the dressing thoroughly ensures all ingredients are well combined.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Add the dressing gradually and taste as you go to achieve your preferred flavor balance.
Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
Chilling the salad enhances the flavors and makes it more refreshing.
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