In celebration of National Picnic Day on April 23, consider preparing this Greek Pasta Salad from Delish for your next picnic or as a fulfilling lunch option. This recipe serves 8.
To prepare, cook 1 pound of farfalle pasta in a large pot of salted boiling water according to package directions until al dente. Drain the pasta and transfer it to a large serving bowl.
Next, make the dressing by whisking together 1/4 cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, 1/2 teaspoon of oregano, and 1/2 teaspoon of garlic powder in a small bowl. In the serving bowl with the pasta, add 2 chopped Persian cucumbers, 1 cup of halved cherry tomatoes, 1/3 cup of pitted and chopped Kalamata olives, and 1/2 chopped red onion. Pour the dressing over the salad and toss until evenly coated.
Season the salad with salt and pepper, then sprinkle with 2 tablespoons of finely chopped dill and top with 1/2 cup of crumbled feta cheese.