Bow Tie Pasta Salad
8 oz. bow tie pasta, cooked
1/2 green pepper, sliced or diced
1/2 red pepper, sliced or diced
1/3 c. feta cheese
1/2 c. diagonally sliced celery
12 Kalamata olives, pitted and quartered
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. dressing (recipe follows)
fresh basil sprigs and cherry tomatoes, for garnish
Toss together pasta, peppers, cheese, celery, olives, salt, pepper and dressing; add more dressing as desired. Cover and chill at least 2 hours.
Dressing:
1/4 c. balsamic vinegar
1/4 c. vegetable oil
1/4 c. olive oil
1 T. chopped fresh parsley
OR dried parsley
1 green onion, thinly sliced
1 garlic clove, minced
OR 1/2 tsp. garlic powder
1 tsp. lemon juice
1/2 tsp. dried basil
1/2 tsp. dried tarragon
1/4 tsp. salt
Whisk together all ingredients in a small bowl until blended. Serve any remaining dressing over salad greens.
Recipe source: Southern Living Magazine, July 2001
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