Ingredients:

  • 1 pound (450g) farfalle (bowtie) pasta
  • 1 red bell pepper, cored, seeded, and diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (60ml) fresh basil leaves, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5g) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5ml) dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, diced bell peppers, red onion, halved cherry tomatoes, olives, and feta cheese.
  5. Pour the vinaigrette over the pasta mixture and toss gently to coat everything evenly.
  6. Sprinkle with fresh basil leaves. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.