1/2lbof mini farfalleor your choice of pasta, cooked al dente
2mediumred bell pepperschopped
2mediumcucumberscut into rounds, then sliced in half
1/2cupchopped red onion
2cupssungold or cherry tomatoeshalved
handful of basil chiffonade
1/2cupred wine vinegar
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.**
If making salad a day ahead of time, I'd recommend chopping your tomatoes on the day you plan to serve it and adding them to the salad then. *I usually have a little bit of salad dressing that I can then use to dress salad greens on another day.