Bow-Tie Pasta Salad

By Bostoncook

Ingredients

• 1 lb farfalle
• 3 tablespoons olive oil
• 1/3 cup lemon juice
• 1 tbsp anchovy paste
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 Pinch salt and pepper
• 1 small cucumber, diced
• 2 cups cherry tomatoes, we used grape tomatoes
• 2 cups black olives, sliced
• 1 cup diced red onion
• 1/2 cup chopped fresh parsley
• 1 cup feta cheese, diced

Details

Servings 10

Preparation

Step 1

1. In large pot of boiling salted water, cook pasta for 8 to10 minutes or until almost tender but firm; drain well.

2. Meanwhile, whisk together oil, lemon juice, anchovy paste, garlic, oregano, salt and pepper; toss half with pasta. Let cool to room temperature, stirring occasionally.

3. Halve cucumber lengthwise. Scoop out seeds and slice crosswise thinly. Add to pasta with tomatoes, olives, onion, parsley and remaining dressing; toss to coat well. Gently stir in feta cheese.

4. (Can be refrigerated, covered, for up to 1 day.) Taste and adjust seasoning if necessary.


Notes: Original recipe called for 1/2 cup olive oil. We used about 3 tbsp and added some chicken broth to compensate. Used one can of black olives, which wasn't quite 2 cups, added extra (grape) tomatoes and cucumber, and crumbled up the feta.