Food Friday: Farfalle Salad

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Farfalle Salad

Cook per directions:

12 oz Farfalle Pasta

Drain and cool

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Combine:

6- 7 oz each

Roasted Red Peppers, coarsely chopped

Sun Dried Tomatoes, coarsely chopped

Feta Cheese, crumbled

 

1/2 cup fresh basil, chopped

salt and pepper to taste

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Dressing:

Whisk together:

2 Tbsp Balsamic Vinegar

1/4 cup Olive Oil

2 tsp prepared mustard

salt and pepper

Combine all ingredients

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