1/2 lb of mini farfalle (or your choice of pasta), cooked al dente
2 red bell peppers, chopped
2 medium cucumbers, cut into rounds, then sliced in half
1/2 of a medium red onion, chopped
2 cups Sun Gold or cherry tomatoes, halved
3.5 oz feta, crumbled
handful of basil chiffonade
Dressing:
1/4 cup olive oil
1/2 cup red wine vinegar
1 tablespoon chopped parsley
1 tablespoon chopped basil
2 tablespoons Dijon mustard
1 medium garlic clove, crushed
1 teaspoon sugar
salt and pepper to taste
Combine all dressing ingredients in jar and shake vigorously. Adjust salt and pepper as needed. Set aside. Cook your Mini Farfalle according to package directions to al dente. While your pasta is cooking, chop peppers, cucumbers, red onion, and tomatoes. Combine chopped onions with a couple tablespoons of the dressing. The vinegar in the dressing takes a bit of the "bite" out of the onions. Cut your basil chiffonade. Drain pasta and rinse with cold water to cool. Mix pasta with chopped vegetables, basil chiffonade, and crumbled feta. Pour dressing over the top and mix. Don't add all of the dressing at once...dress the salad to your taste.