Bow Tie Pasta Salad
1 lb. bow-tie pasta, cooked
2 med. carrots, remove skin and dice
1/2 Cup black olives
6-oz. frozen green peas (thawed)
8 scallions, minced
2-oz. pine nuts, toasted
10 cherry tomatoes, halved
1 Cup small Swiss cheese cubes
1 Cup sundried tomatoes, need to be softened
4-oz. Feta cheese
2-oz. dried cranberries
Mix everything together EXCEPT the feta cheese and
cranberries.
VINAIGRETTE DRESSING
3 Tb. tarragon vinegar
1/2 tsp. salt
12 Tb. basil-garlic oil
4 Tb. mixed herbs (parsley, chives and marjoram)
1 Medium red onion diced
Mix the ingredients above.
Toss the dressing and pasta together.
Sprinkle cranberries and feta cheese over top, let chill for 2 hours before
serving.
Serves 4 |