Ingredients
For the pasta salad:
- 400 g farfalle (bowtie pasta or other short pasta)
- 1 zucchini, diced
- 1/2 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 2 mini cucumber, diced (about 200g)
- 1 yellow or red bell pepper, diced
- 300 g cherry tomatoes, halved
- 1 small red onion, chopped
- 2 handfuls flat-leaf parsley, chopped
- 1 1/2 tablespoons capers, drained
- 60 g pitted Kalamata olives, halved (about 20 olives)
- 100 g feta cheese, crumbled (or to taste)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- Freshly squeezed juice from 1 lemon (about 2-3 tablespoons)
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Sea salt and freshly ground pepper, to taste
Optional add-ins:
- 2 tablespoons freshly chopped dill, for additional freshness
- 30 g sun-dried tomatoes, chopped (for a tangy-sweet flavor)
- 30 g toasted pine nuts or slivered almonds (for added crunch)
Instructions
- Cook the pasta: Boil the pasta in well-salted water according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drain well again and transfer to a large serving bowl.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as needed.
- Saute zucchini: Heat 1/2 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced zucchini and sprinkle with 1/2 teaspoon dried oregano. Sauté until the zucchini is just tender but still slightly firm, about 3-4 minutes. Transfer the zucchini to the bowl with the pasta.
- Assemble the salad: To the bowl with the pasta and zucchini, add the diced cucumber, bell pepper, cherry tomatoes, chopped red onion, parsley, capers, and Kalamata olives. Pour the dressing over the salad and toss everything together until evenly coated. Gently fold in the crumbled feta cheese.
- Chill and serve: For the best flavor, cover and refrigerate the salad for at least 30 minutes, allowing the flavors to meld. Serve cold or at room temperature. Enjoy!
Nutrition
Notes
- This salad can be customised easily. Consider adding freshly chopped dill for a fragrant touch, sun-dried tomatoes for extra flavour, or toasted pine nuts for crunch.
- To revive leftovers, try adding a splash of apple cider vinegar. It can refresh the flavours and bring back the brightness of the dish. Just add gradually and taste as you go!