1 lb Farfalle pasta
2 large tomatoes (diced)
1 cup chopped English cucumbers
½ red onion (chopped)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
1 cup sliced olives
7 oz crumbled feta cheese or ½ can of rinsed chickpeas
1 cup corn kernels ( optional )
1 cup plain Greek yogurt, sprinkle spice for taste
½ cup chopped fresh parsley
2 tsp dried oregano seasoning
3 TBSP extra virgin olive oil
Take care to chop all the vegetables about the same size.
Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain.
Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
Serve immediately or refrigerate for 1 hour to chill.