FARFALLE PASTA SALAD

Ingredients

• 1 bag (454 g) of Stefano farfalle
• 1 cup (250ml) English cucumber, seeded and cubed
• 1 ½ cups (375 ml) cherry tomatoes, cut in half
• 1 ½ cups (375 ml) red bell pepper, cut into small pieces
• 1/3 cup (80 ml) pitted, sliced olives
• 1 lb (about 15) asparagus spears, grilled and cut into pieces
• ½ medium red onion, thinly sliced
• ½ cup (125 ml) crumbled feta cheese
• 2 lemons, cut in half, grilled and juiced
• ½ cup (125 ml) Stefano extra virgin olive oil
• 1 tsp (5 ml) of dried oregano
• Salt
• freshly ground pepper