Summer Garden Pasta Salad with Olives and Feta

Name: Summer Garden Pasta Salad with Olives and Feta
Ingredients: 6 tablespoons, extra virgin olive oil; 3 tablespoons, red wine vinegar; 3 tablespoons, fresh lemon juice from 2 lemons; 1 , medium shallot, minced; 1 tablespoon, Dijon mustard; 1 tablespoon, minced fresh oregano leaves, or 1/2 teaspoon dried; 1 teaspoon, salt; 1/4 teaspoon, garlic powder; 1/4 teaspoon, ground black pepper; , Salt; 1 pound, farfalle; 2 , medium carrots, peeled and grated over the large holes of a box grater; 1 , large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-thick strips; 8 ounces, crumbled feta cheese (about 2 cups); 1 cup, pitted kalamata olives (about 6 ounces), chopped coarse; 1/2 cup, minced fresh parsley leaves; 1 pint, cherry tomatoes (about 12 ounces), quartered

Side Dishes
Pasta
Vegetables
Salads

We needed to employ some make-ahead tricks to keep the pasta from soaking up the dressing like a sponge and the vegetables from turning mushy.

SERVES 12 to 14

Summer Garden Pasta Salad with Olives and Feta

Why This Recipe Works

This is a members' feature.