For the salad:

• 12 ounces dry pasta (I like bow tie pasta, farfalle)
• 1 English cucumber, unpeeled and diced
• 1 cups cherry or baby plum tomatoes, halved
• 2/3 cup sliced kalamata olives
• 4 ounces Greek feta cheese, crumbled
• ½ medium size red onion, peeled and thinly sliced

For the dressing:

• ¼ cup extra virgin olive oil
• 3 TBS good quality red wine vinegar or sherry vinegar
• 1 TBS fresh lemon juice
• 2 tsp dried oregano flakes
• 1 tsp liquid honey
• 2 small cloves garlic, peeled and minced
• ¼ tsp coarse ground black pepper
• ¼ tsp fine sea salt
• Pinch of crushed red pepper flakes