Ingredients

2 cups cherry tomato, halved
450g farfalle pasta
½ red onion, finely sliced
1 cup cucumber, sliced and halved
70g feta cheese, roughly cut 

Dressing

1 ½ cups fresh parsley, finely chopped
3 cloves garlic, minced
½ cup olive oil
¼ cup lemon juice
½ teaspoon salt
½ teaspoon pepper

Method

To make the dressing, combine the parsley, garlic, olive oil, lemon juice, salt & pepper. Mix well and set aside 

Place a large pot of salted water over high heat; bring to boil. Add pasta and cook for around 8 minutes

While the water comes to a boil and the pasta cooks, prepare the vegetables. Place the tomato, cucumber, onion in a bowl and set aside

When the pasta has finished cooking, drain it and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the vegetables and feta. Toss to combine 

Serve at once, or chill until needed