Pasta salad:

• 8 oz bowtie pasta, cooked to al dente
• 1 english cucumber, sliced into half moons
• 10 oz cherry tomatoes, halved
• 1 green pepper, chopped
• 1/2 red onion, chopped
• 5 oz kalamata olives, halved
• 3 tbsp fresh parsley, chopped
• 8 oz feta, cubed

Zesty Vinaigrette:

• 1/3 cup olive oil
• 1/3 cup water
• 3 tbsp red wine vinegar
• 1/2 lemon, juiced
• 2 tbsp honey
• 2 tsp dijon mustard
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper