Farfalle Salad With Edamame, Tomatoes And Feta

• 12 ounces, weight Tricolored Farfalle (Bowtie Pasta)
• 10 ounces, weight Frozen Edamame, Steamed In Microwave
• 1 cup Cherry Tomatoes, Halved If Preferred
• 1-1/2 cup Chopped English (Seedless) Cucumber
• 1/2 cups Pitted And Kalamata Olives, Halved If Desired
• 1 whole Medium Sized Red Onion, Diced
• 1/2 cups Olive Oil
• 1/3 cups Red Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Honey
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon Black Pepper
• 2 teaspoons Chopped Parsley
• 1/2 cups Crumbled Feta Cheese

1. Bring a large pot of salted water to boil. Add farfalle and cook according to box directions, taking off heat 1 minute before the prescribed cook time. Drain well, rinsing in cold water to keep from further cooking. Set aside to cool.
2. Shell edamame. In a large bowl, mix edamame, tomatoes, cucumber, olives, and onions.
3. In another smaller bowl or bottle, whisk together olive oil, vinegar, mustard, honey, salt and pepper. Taste and adjust seasoning if needed. Aim for a sharp, tangy dressing.
4. Drizzle dressing over ingredients in large bowl. Top with parsley and feta. Serve immediately or cover with plastic wrap and chill for 1 hour before serving. Keeps up to 2 days.

cherry tomatoes, cucumber, olives, red onion, olive oil, red wine vinegar, dijon mustard, honey, salt, black pepper, parsley, feta cheese

Taken from tastykitchen.com/recipes/salads/farfalle-salad-with-edamame-tomatoes-and-feta/ (may not work)