Ingredients:

• 1 lb of Fiorfiore Farfalle Pasta
• 1 Cucumber, diced
• 1 cup of Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled

For the Dressing:

• ¼ cup Fiorfiore Extra Virgin Olive Oil
• Juice of 1 large lemon (about 2–3 tbsp)
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the Fiorfiore Farfalle Pasta and cook until al dente. Drain, rinse under cold water to cool, and set aside to dry completely.
2. Prepare the Vegetables: Dice the cucumber into bite-sized pieces and halve the Kalamata olives if not already prepared.
3. Make the Dressing: In a small bowl or jar, whisk together Fiorfiore Extra Virgin Olive Oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified. Taste and adjust the seasoning as needed.
4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced cucumber, halved Kalamata olives, and crumbled feta cheese. Toss gently to mix.
5. Add the Dressing: Pour the lemon-olive oil dressing over the salad. Toss thoroughly to ensure all ingredients are evenly coated.
6. Garnish and Serve: Transfer the salad to a serving bowl or platter. Garnish with extra crumbled feta, whole olives, or a sprinkle of fresh parsley or oregano for a pop of color. Serve chilled or at room temperature.
7. This Greek Pasta Salad is a delightful combination of textures and flavors, making it a crowd-pleasing choice for picnics, potlucks, or weeknight dinners!