prep: 20 minutes
cook: 15 minutes
cool: 1 hour
1 pound bow tie (farfalle) pasta
⅓ cup rice vinegar
¼ cup olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¾ cup pitted halved kalamata olives
½ cup chopped green onions
½ cup chopped fresh basil leaves
1 cup drained stewed whole tomatoes (from one 15-ounce can), roughly chopped
4 ounces feta cheese, crumbled (about 1 cup)
1. Cook the pasta according to the package directions and drain.
2. Meanwhile, in a medium bowl, whisk together the vinegar, oil, garlic, salt, and pepper.
3. Place the drained pasta in a large bowl and pour the dressing on top. Add the olives, green onions, basil, and stewed tomatoes and toss well. Add the feta and toss again.
4. Chill for 1 hour before serving.
5. Store in an airtight container in the refrigerator for 2 to 4 days.
Makes 6 servings