Summer Pasta Salad with Baby Greens: Zesty, Easy Picnic Side Dish

Ingredients

• 1 lb / 450 g Farfalle (Bow Tie) Pasta
• 1 Tbsp / 15 g Fine Sea Salt (for boiling water)
• ½ cup / 120 ml Extra Virgin Olive Oil
• ¼ cup / 60 ml Fresh Lemon Juice (about 2 medium lemons)
• 2 Tbsp / 30 ml White Wine Vinegar
• 1 tsp / 5 g Dijon Mustard
• 1 small clove Garlic, minced finely
• 1 Tbsp / 5 g Fresh Parsley, finely chopped
• 1 Tbsp / 5 g Fresh Basil, finely chopped
• ½ tsp / 2.5 g Kosher Salt, plus more to taste
• ¼ tsp / 1 g Freshly Ground Black Pepper
• 1 cup / 150 g Cherry Tomatoes, halved
• 1 medium English Cucumber, seeds scraped, diced into ½-inch (1.2 cm) pieces
• ½ medium Red Onion, very thinly sliced or finely diced
• 1 cup / 150 g Feta Cheese, crumbled
• ½ cup / 75 g Kalamata Olives, pitted and halved
• 4 oz / 115 g Baby Greens Mix (e.g., Spinach, Arugula, or Spring Mix)