Ingredients:

• 1 lb of Fiorfiore Farfalle Pasta
• 1 Cucumber, diced
• 1 cup of Kalamata olives, pitted and halved
• 1 cup of Feta cheese
• Lemon-olive oil 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. Bring a large pot of salted water to a boil. Add the Fiorfiore Farfalle Pasta and cook until al dente.
2. Drain the pasta, rinse it under cold water to cool, and set aside to dry completely.
3. Dice the cucumber into bite-sized pieces and halve the Kalamata olives if they aren’t already.
4. 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. Adjust salt and pepper to taste.
5. In a large mixing bowl, add the cooled pasta, diced cucumbers, Kalamata olives, and crumbled feta cheese. Toss gently to combine.
6. Pour the lemon-olive oil dressing over the pasta mixture. Toss thoroughly to ensure everything is well-coated.
7. Transfer the salad to a serving bowl or platter. For garnish, sprinkle extra crumbled feta or a few whole olives on top, and optionally add fresh parsley or oregano for a pop of color.
8. Serve chilled or at room temperature as a side dish or light main course.