12 oz dry farfalle, cooked in salt water then rinsed in cold water
1 seedless cucumber, diced
1 pint cherry tomatoes, halved
2/3 cup sliced kalamata olives
4 oz feta, crumbled
thinly sliced red onion
lemon-herb vinaigrette
Vinaigrette:
1/4 cup olive oil
3 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp oregano
1 tsp honey
2 garlic cloves, minced
1/4 tsp pepper
1/4 tsp salt
dash red pepper flakes
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