Ingredients

The following ingredients have 8 Servings
  • 1 pound farfalle pasta
  • 1 cucumber
  • 2 cups cherry tomatoes
  • 2 cups (about 8 leaves) romaine lettuce, chopped
  • 3/4 cup fresh parsley
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup thinly sliced red onion
  • (1) 8 ounce container crumbled feta
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt (more or less to taste)
  • 1/2 teaspoon ground black pepper (more or less to taste)
  • 1 cup tzatziki sauce

Instruction

  • Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
  • While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; roughly chop the romaine lettuce; finely chop the parsley; slice the olives in half; thinly slice the onion; set aside. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
  • When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
  • Add the chopped cucumbers, tomatoes, lettuce, parsley, olives, onion, and feta and toss to combine. Serve at once, or chill until needed.