INGREDIENTS
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Salt and pepper
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1 pound bow-tie pasta
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1/4 cup red wine vinegar
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1 tablespoon Dijon mustard
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1/2 cup olive oil
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2 cups cherry tomatoes, halved
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1 small cucumber, peeled, halved lengthwise, seeded, thinly sliced
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1/2 red onion, thinly sliced
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1/2 cup chopped pitted kalamata olives
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4 ounces feta, crumbled
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2 tablespoons chopped parsley