Nagi's Big Easy Pasta Salad by Recipetin Eats

Ingredients

• 500g bow tie pasta (farfalle), or other short/medium pasta
• 2 cucumbers, halved lengthways and finely sliced
• 3 cup cherry or grape tomatoes, halved (or chop 4 regular tomatoes)
• 1/3 cup roughly chopped kalamata olives
• 200g greek feta, cut into 6mm batons
• 1 packed cup basil leaves, torn by hand
• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 2 garlic cloves, minced
• 2 tsp dijon mustard
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey

Instructions

1. Combine all dressing ingredients in a jar and shake well.
2. Cook pasta until very soft, about 2-3 minutes longer than package directions.
3. Drain pasta and immediately toss with half of the dressing in a large bowl.
4. Let the pasta sit and absorb the dressing as it cools to room temperature (about 40 minutes), tossing occasionally.
5. Add tomatoes, cucumber, feta, and olives to the bowl with the pasta.
6. Pour the remaining dressing over the salad and toss well to combine.
7. Tear basil leaves and toss them into the pasta salad just before serving.