Summer Garden Pasta Salad with Olives and Feta

Name: Summer Garden Pasta Salad with Olives and Feta
Yield: Serves 12 to 14
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

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SERVES12 to 14

WHY THIS RECIPE WORKS

To extend the shelf life of our pasta salad recipe, we boiled the pasta in salted water until fully tender, which prevented it from developing a tough, chewy texture when chilled and gave it more flavor. Tossing the hot pasta with a portion...

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