Step 1

PASTA: Bring water to a rolling boil and generously salt the water (See Note before adding in the pasta. One tablespoon fine sea salt to about 16 cups of water is a good guide. Once salted, wait for the water to come back to a boil, and then add in all the pasta. Cook pasta al dente according to package directions (if using Barilla Mini Farfalle, this is 7 minutes). Drain and rinse in cold water until cool.

Step 2

VEGGIES: Meanwhile, prep the veggies. Halve (and pit if needed) the olives, dice the red onion and green pepper (See Note 2), cut the cucumbers into half moons (See Note and halve the cherry tomatoes. Mince the parsley and crumble or cut the feta into small cubes. Add all of these ingredients to a large bowl and then stir in the cooled pasta.

Step 3

DRESSING: Combine all of the dressing ingredients in a glass jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad and then drizzle over salad. Toss, add in feta, and toss again. Chill for 30 minutes to an hour before serving. At serving time, gently toss salad again and taste to adjust any seasonings as needed.