Tangy Balsamic Pasta Salad

• 16 OZ. SMALL PASTA SHELLS, COOKED AND DRAINED
• 1-1/2 CUPS CRUMBLED FETA CHEESE
• 1-1/2 CUPS ROASTED RED PEPPERS
• 1-1/2 CUPS OF ALMOND-STUFFED LARGE GREEN OLIVES ("ORO VERDE")
• 1 SMALL RED ONION, DICED
• 3/4 CUP DARK BALSAMIC VINEGAR
• 1/2 CUP OLIVE OIL
• 1 t. BASIL
• 1 t. OREGANO
• 1 GARLIC CLOVE, CRUSHED
• 1/2 t. FRESHLY GROUND BLACK PEPPER

1. COOK AND DRAIN PASTA; RINSE UNDER COOL WATER FOR ABOUT 3 MINUTES. SET ASIDE. IN A SMALL BOWL,COMBINE VINEGAR,OIL,BASIL,OREGANO,GARLICAND PEPPER; MIX VIGOROUSLY WITH A WIRE WHISK.
2. DICE RED ONION. CHOP ROASTED RED PEPPERS INTO BITE SIZED PIECES. POUR DRESSING MIXTURE OVER PASTA AND TOSS THOUROUGHLY. STIR IN ONION, PEPPERS, FETA, AND OLIVES. CHILL SALAD FOR ABOUT 2 HOURS BEFORE SERVING IN ORDER TO OBTAIN MAXIMUM FLAVOR!

pasta shells, feta cheese, roasted red peppers, green olives, red onion, vinegar, olive oil, basil, oregano, garlic

Taken from www.epicurious.com/recipes/member/views/tangy-balsamic-pasta-salad-1206542 (may not work)