Mediterranean Pasta Salad // July 2013 Issue - Pizza Today

Ingredients

• 8 ounces of farfalle, rigatoni or other short pasta
• 1 large cucumber, seeded, chopped
• 3?4 cup Niçoise or oil-cured olives,
• pitted and halved
• 1 cup torn fresh basil leaves
• 2 cups diced, seeded dead-ripe fresh tomatoes
• 3 tablespoons capers, drained, rinsed
• 2 tablespoons balsamic vinegar
• 1?4 cup extra-virgin olive oil
• 1?4 pound feta cheese, crumbled
• Salt and freshly ground pepper to taste