¾ c. olive oil
Juice of 3 lemons (or more as needed)
2 minced garlic cloves, S and P
Toss dressing. Cook 1 lb. bowtie pasta until al dente. Drain and toss with dressing. Cool to room temperature.
Add: 3 diced tomatoes
1 peeled and dice English cuke
1 small chopped red onion
¼ c. chopped Italian parsley
6 oz. crumbled Feta cheese
¼ c. slivered Kalamata olives
Toss together. Garnish w/ anchovy if desired. Keep chilled, but take out ½ hr. before serving.