1-First, bring a large pot of salted water to a boil and cook 12 ounces of dry pasta, like farfalle, until it’s al dente based on the package instructions. Once done, drain it and rinse under cold water for 20-30 seconds to cool it down quickly, then move it to a large bowl. This step keeps the pasta from getting sticky and sets the base for your salad.

2-While the pasta cooks, get your veggies ready by dicing 1 English cucumber, halving 1 pint of cherry or grape tomatoes, slicing 2/3 cup of kalamata olives, and thinly slicing half of a medium red onion. Also, crumble 4 ounces of feta cheese and set everything aside. Adding these gives the salad its crisp texture and fresh taste.

3-Now, in the same large bowl with the cooled pasta, mix in the prepared cucumber, tomatoes, olives, feta, and red onion. For the dressing, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 2 teaspoons minced dried oregano, 1 teaspoon honey, 2 minced garlic cloves, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and a pinch of crushed red pepper flakes until it’s well combined.

4-Drizzle the vinaigrette evenly over the salad mixture and toss gently to coat everything. The recipe takes about 15 minutes total, yielding 6 to 8 servings, so it’s perfect for a crowd. If you want to add a protein boost, you could try ideas from our grilled chicken pasta recipe to make it heartier.