Here’s a quick and easy recipe for a bow tie pasta salad.

Boil bow tie pasta until al dente, then drain and rinse with cold water.

Chop cherry tomatoes, cucumber, red bell pepper, red onion, and slice the olives while the pasta cooks.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

In a large bowl, combine the cooked pasta, chopped vegetables, black olives, and crumbled feta cheese.

Pour the dressing over the pasta mixture and toss gently to coat all ingredients.

Sprinkle chopped parsley over the top and give the salad a final toss.

Refrigerate for 30 minutes to meld flavors, then serve chilled or at room temperature.