1 lb angel hair pasta

4 tbsp extra-virgin olive oil

1 bunch watercress, stemmed

1 cup italian flat-leaf parsley, chopped

25 each kalamata olives, pitted and cut into thirds

1 cup (8 ounces) sheep's milk feta cheese

2 teaspoons Fresh lemon juice

2 tablespoons lemon zest

1/2 cup thinly sliced red onions, cut into 3/4-inch pieces

1 dash sea salt, to taste