Bring a medium sauce pot of generously salted water to a boil for the penne.

• Peel and thinly slice enough onion to measure ½ cup [1 cup].

In a large bowl, stir together the onion, Italian dressing base, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

To the pot of boiling water, stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne and set aside. Meanwhile, prepare the pancetta.

In a small frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer the pancetta to a paper-towel-lined plate. Meanwhile, start preparing the remaining ingredients.

• Cut away the cores from the tomatoes; coarsely chop the tomatoes.
• Coarsely chop the olives, checking for any pits.
• Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

To the bowl with the onion and dressing, add the penne, pancetta, tomatoes, olives, and feta. Season to taste with salt and pepper and toss to combine.

Transfer the pasta salad to individual bowls, garnish with the parsley, and serve.