Pasta Salad, with Feta Cheese and Kalamata Olives

Pasta:

• 16 oz Bow-Tie Pasta (it also goes by a name, Farfalle, that I can’t pronounce), boiled in lightly salted water.

Salad:

• 1 Red Bell Pepper, diced
• 1 Green Bell Pepper, diced
• 12 sun dried tomatoes, soaked in ½ cup of boiling water (I took it from the pasta pot, myself)
• 1 (Indoor) Grilled Chicken Breast, diced
• 5 ¼ oz Feta Cheese, crumbled or diced
• ⅔ C pitted Kalamata Olives, drained (before being measured) and quartered.

Dressing:

• 4 Cloves Garlic
• ⅓ C. Lemon Juice
• ⅔ C. Olive Oil
• 1 tsp dried Turkish Oregano
• ¼ tsp Red Pepper Flakes
• ⅛ tsp Sea Salt
• 1 tsp dried parsley

Make the dressing in a food processor, or alternatively, mince the garlic and shake the ingredients in a jar with a carefully closed lid to mix them thoroughly.

Combine the pasta, salad ingredients, and the dressing, and serve as dinner (or rather, that’s what I did).  

Ate on 1/13/2011