Greek Pasta Salad

Steps

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1. 1
   Make the dressing by whisking together minced garlic, lemon juice, red wine vinegar, kosher salt, black pepper, and dried oregano in a bowl.
   ≈0:32
2. 2
   Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified.
   ≈1:22
3. 3
   Cook the farfalle pasta in boiling water for about 8 minutes until just below al dente, then drain well.
   ≈1:28
4. 4
   While the pasta is still warm, transfer it to the bowl with the dressing and toss to coat.
   ≈2:06
5. 5
   Dice the English cucumber and green bell pepper, then add both to the pasta.
   ≈1:44
6. 6
   Halve the cherry tomatoes and add them to the pasta, allowing their juices to release flavor into the salad.
   ≈2:12
7. 7
   Chop the shallots and fresh parsley (including some stems for extra flavor) and add to the salad.
   ≈1:37
8. 8
   Add the drained and rinsed capers and pitted kalamata olives to the mixture.
   ≈2:42
9. 9
   Toss the entire salad again to ensure all ingredients are evenly coated with the dressing.
   ≈2:58
10. 10
    Crumble fresh feta cheese over the salad and gently toss to combine. Refrigerate until ready to serve; flavors develop further overnight.
    ≈3:07