Ingredients
The following ingredients have 4 Servings
- 1 pound (500g) bow-tie pasta (farfalle)
- 3.5 oz (100g) baby spinach leaves (, washed and dried)
- 10 oz (300g) cherry tomatoes (, cut into halves or quarters)
- 7 oz (200g) cucumber (, sliced in quarters)
- 2 medium red peppers (, sliced)
- 1 ripe avocado
- 1/2 red onion ( , cut into thin slices)
- 6 oz (170g) black olives (, pitted, drained and sliced)
- 7 oz (200g) feta cheese (, diced )
- Salt and pepper to taste
- 1/2 cup (110g) extra virgin olive oil
- 2 tbsp (30ml) lemon juice
- 3 tbsp (45ml) red wine vinegar
- 1 tsp (5g) mustard
- 1 tbsp (15g) sugar
- 2-3 tbsp fresh parsley (, finely chopped )
- 3 garlic cloves (, minced)
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp (5g) salt
- freshly ground black pepper
Instruction
- Cook the pasta to the al dente stage in salted water according to package instructions. Drain the pasta and rinse under cold water.
- Prepare the Salad Dressing. In a medium bowl add the olive oil, lemon juice, red wine vinegar, mustard, sugar, garlic, herbs, salt and pepper and whisk well to combine. Set aside until ready to use.
- Add the pasta into a large salad bowl. Add the spinach leaves, cucumber, red pepper, cherry tomatoes, black olives, avocado and red onion.
- Add the feta cheese and the dressing and toss until well combined. Add more salt and pepper if needed.
- Serve immediately and refrigerate the leftovers. Enjoy!
