- 1 1/2 pounds farfalle or bow tie pasta
- 6 roma tomatoes, seeded and diced
- 1/2 cup calamata olives, pitted
- 1/3 cup diced red onion
- 4 teaspoons drained capers
- 3 ounces feta cheese, crumbled
- 10 basil leaves, julienned
- Balsamic Vinaigrette
- Cook the pasta in a large pot of boiling salted water until al dente.
- Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.