Farfalle Pasta Salad

Courtesy of Stefano Faita


  • 1 bag (454 g) of Stefano farfalle
  • 1 cup (250ml) English cucumber, seeded and cubed
  • 1 ½ cups (375 ml) cherry tomatoes, cut in half
  • 1 ½ cups (375 ml) red bell pepper, cut into small pieces
  • 1/3 cup (80 ml) pitted, sliced olives
  • 1 lb (about 15) asparagus spears, grilled and cut into pieces
  • ½ medium red onion, thinly sliced
  • ½ cup (125 ml) crumbled feta cheese

For vinaigrette:

  • 2 lemons, cut in half, grilled and juiced
  • ½ cup (125 ml) extra virgin olive oil
  • 1 tsp (5 ml) of dried oregano
  • Salt and freshly ground pepper to taste


  1. Bring a large pot of water to a boil for the pasta.
  2. Salt the water and cook the pasta according to the instructions on the package.
  3. Once cooked, drain the pasta and add it to a large serving bowl.
  4. Meanwhile, in a small mixing bowl whisk together all the ingredients for the vinaigrette.
  5. To the pasta mixing bowl, add all the vegetables and the crumbled feta cheese.
  6. Pour the vinaigrette on top and mix until well combined. Serve.
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