Greek Pasta Salad

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

 

1. Take care to chop all the vegetables about the same size.

2. 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.

3. Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.

4. Serve immediately or refrigerate for 1 hour to chill.