Mediterranean Summer Pasta Salad

INGREDIENTS

• 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

Salad Dressing

• 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

DIRECTIONS

1. Cook the pasta to the al dente stage in salted water according to package instructions. Drain the pasta and rinse under cold water. 
2. 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.
3. Add the pasta into a large salad bowl. Add the spinach leaves, cucumber, red pepper, cherry tomatoes, black olives, avocado and red onion.
4. Add the feta cheese and the dressing and toss until well combined. Add more salt and pepper if needed.
5. Serve immediately and refrigerate the leftovers. Enjoy!

TIPS

• After draining the pasta use cold (not iced) water to stop the cooking process and add immediately some olive oil. This way you prevent pasta (or rice) from sticking.
• Let the pasta or rice salad rest in the fridge for 1 or 2 hours, it helps the final flavor.