• 1 lb (450g) bowtie/farfelle pasta, cooked, drained and rinsed with cold water
• 1 pint cherry tomatoes, sliced in half
• 1 cucumber, slice in half lengthwise and scrape out and discard the seeds, then chop (you can remove the skin if you like but I like to leave it on)
• 1 can (375ml) sliced black olives, drained and rinced (this works out to about 1 1/2 cups) Note: You can also use Kalamata olives
• 2 cloves of garlic, finely grated
• 7 oz (200g) feta cheese, roughly chopped
• 2 tbsps liquid reserved from the feta cheese container
• 1 cup mayonnaise (use the real kind – I use Hellmann’s)
• 1/4 cup sour cream
• 3 tbsps fresh dill, chopped (use more if you like!)
• Pinch of black pepper (adjust to your taste)

Optional

• 1/4 cup finely chopped red onion