I usually make too much, so I'll tone down the recipe:

1 box of Farafalle (bow tie) Pasta
1 jar of sundried tomatoes in oil
1 container Athenos Crumbled Feta Cheese
1 jar (or small container from olive bar) Pitted Kalamata Olives
Fresh Cilantro (handful...just add to taste and/or whatever looks pretty)
Balsamic Vinegar


While pasta is cooking, pour sundried tomato oil into another vessel, you'll be adding it to the cooked and drained pasta. Cut up the sundried tomatoes into smaller pieces. Cut the Kalamatas into halves or quarters depending on your preference.

Drain and rinse pasta in cool water until it's not hot anymore. Add the oil from the sundried tomatoes and mix up. Add the tomatoes and Kalamatas. Mix. Add the feta cheese and cilantro. Mix. Add balsamic vinegar and mix until happy with the taste.....yeah, I know that's very vague, but I just make it...no meaurements. You'll know when it's right. If I had to guess, I'd say start at a 1/4 cup and move up to 1/2 a cup if it's not enough.

Mix and put in fridge or eat right away.....it's good no matter what!

Yum-O!

Sounds great!

Good stuff pepper.