Kalamata Olive and Feta Pasta Salad

Ingredients

• 1 lb fusilli or rotini, cooked and cooled
• 1 cup kalamata olives, pitted and halved
• 1 English cucumber cut into half moons
• 1 cup cherry tomatoes halved
• ½ red onion sliced thin
• 6 oz feta crumbled
• A handful of parsley chopped

Preparation

1. Rinse the cooked pasta under cold water and drain it well — wet pasta will not hold the dressing.
2. Combine everything in a large bowl, dress generously with Farmor's Classic Mustard Vinaigrette and chill for 20 minutes before serving. It is even better the next day.