Good trick for cutting down on oil in dressings
Ingredients 500g/ 1 lb bow tie pasta (farfalle) , or other short/medium pasta (Note 1) Add-ins (7 cups "anything" Note 2) 2 cucumbers , halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin) 3 cups (500g) cherry or grape tomatoes , halved (or chop 4 regular tomatoes) 1/3 cup roughly chopped Kalamata olives (3/4 cup whole pitted or 1/2 cup sliced, then chop) 200g/ 7oz Greek feta , cut into 6mm / 1/4" batons (they will crumble a bit, this is good) 1 packed cup basil leaves , torn by hand (Note 2 for alternatives) Dressing 1/2 cup extra virgin olive oil 1/3 cup apple cider vinegar (Note 3) 2 garlic cloves , minced using garlic press or very finely minced using a knife 2 tsp dijon mustard (can omit) 2 tsp honey (sub maple syrup or 1 tsp sugar, Note 4) 1 1/2 tsp Italian herbs mix (Note 5) 3/4 tsp cooking salt / kosher salt 1/4 tsp black pepper Instructions Summary directions Cook pasta until soft, toss with 2/3 Dressing, cool
This glamorous piece features a fitted, pleated bodice paired with a voluminous ruched skirt that creates a playful balloon-like silhouette
We aim to provide them with access to pieces that evoke joy, confidence, and versatility so they can mix and match them with the wardrobe staples they already own
