Creamy farfalle and feta pasta salad
Serves: 6+
  • 1 pound farfalle (bowtie) pasta
  • 10 ounces of cherry tomatoes (halved)
  • 1½ cup diced English cucumber
  • ½ red onion diced
  • 1 celery stalk diced
  • 1 cup of crumbled feta cheese
  • 6 ounced of black olives (halved)
  • The dressing
  • 1 cup of mayonnaise
  • 3 tablespoons red wine vinegar
  • 2 tablespoons of ranch
  • 5 tablespoons of Extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Combine halved cherry tomatoes, diced English cucumber, diced red onion, diced celery, crumbled feta cheese, and halved black olives in a large bowl.
  2. Bring water to a boil, salt it, and cook the pasta according to package instructions.
  3. For the dressing, whisk together the mayonnaise, red wine vinegar, ranch, olive oil, salt, and pepper until creamy.
  4. When the pasta is finished, combine with the diced vegetables and pour over the dressing. Stir to mix everything together.
  5. Let the pasta salad chill at least one hour in the refrigerator before serving.
Recipe by Marlows Kitchen at