Ingredients and Weight:
- Farfalle pasta, 1 lb
- Cucumbers, 3 medium (1 lb), peeled and thinly sliced
- Red onion, 1 medium (1/2 lb), thinly sliced
- Feta cheese, 1 cup (8 oz)
- Black olives, 1/2 cup (3 oz), pitted and sliced
- Dill, 1/4 cup fresh, chopped
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes (for the pasta)
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the farfalle pasta according to the package directions. Drain and rinse with cold water.
- In a large bowl, combine the pasta, cucumbers, red onion, feta cheese, black olives, and dill.
- Season with salt and black pepper to taste.
- Toss well and refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 15g
- Fiber: 5g
Dish Characteristics:
- Refreshing and light
- Creamy tang from the feta cheese
- Crunchy texture from the cucumbers and red onion
- Vibrant and colorful
- Can be served as a side dish or a light lunch
User Comments:
- "This salad is so refreshing and delicious. It's perfect for a summer meal." - Emily
- "I love the combination of flavors in this salad. The sweetness of the cucumbers pairs well with the tanginess of the feta." - John
- "This salad is easy to make and can be customized to your liking. I added some grilled chicken to mine for extra protein." - Sarah
- "This salad is a great way to use up leftover pasta. It's also a great make-ahead dish for picnics or potlucks." - Jessica
- "This salad is so healthy and filling. It's a great way to get your veggies in." - David
Special Precautions and Tips:
- If you don't have fresh dill, you can substitute 1 teaspoon of dried dill.
- To make the salad ahead of time, prepare it as directed up to step 4. Store in the refrigerator for up to 3 days. When ready to serve, toss again and adjust seasonings as needed.
- This salad is best served chilled.
