~1 lb box Farfalle (bowtie) pasta. We like Barilla.
~1 each small-medium zucchini and yellow squash and 1 each small red, yellow and orange peppers. Cut all brunoise style.
~1 medium-large carrot, peeled and grated
~15 cherry or grape tomatoes, halved
~10 thin spears fresh asparagus, blanched. Place on paper towels and chill. Cut on a diagonal into one inch pieces.
~1 small red onion - minced
~8 oz crumbled feta cheese
~Small container of pitted mixed olives including oil-cured from the olive/salad bar at Stop and Shop. Slice thin lengthwise.
~Brianna's Italian homestyle vinaigrette
~Dash apple cider or red wine vinegar
~Salt and freshly ground black pepper, to taste
~Fresh herbs - any combo of basil, parsley, oregano, thyme, chives and rosemary. About 2 T, chopped finely.
Cook pasta a little more than al dente. Rinse and drain thoroughly. Cool completely. Blot excess water with paper towels and separate any stuck together pieces of pasta. Place in large mixing bowl.
Except for asparagus, add all cut veggies, olives, 1/2 bottle of vinaigrette, extra dash of your choice of vinegar, salt, pepper and fresh herbs. Toss until mixed.
Add feta cheese and asparagus and lightly toss again.
Transfer to serving bowl.
Decorate center with a few extra tomato halves.
Click the salad photo above and watch
the Bryan Adams "Cuts Like a Knife" video!
