Mediterranean Pasta Salad
3 tbsp. Batistini Farms Vanishing Grape Balsamic Vinegar
1/4 cup + 1 tbsp. Batistini Farms Organic Lemon Olive Oil
12 oz Rigatoni Pasta
8-10 Cherry Tomatoes, halved
1/2 cup Shallots or Sweet Onion, diced
1/3 cup Basil, chopped
Zest of 1 Lemon
1/2 tsp Sea Salt
2 Garlic Cloves, minced
7-8 Olives, pitted and quartered
1/2-3/4 cup Feta Cheese, depending on your desire taste
1 tsp. Red Pepper Flakes or Cayenne Pepper
Opt. Artichokes, quartered
Bring a large pot of water to a boil. Add your rigatoni pasta, and cook according to it's instructions.
In the meantime, bring a small pan over medium heat. Add the 1 tbsp. Batistini Farms Organic Lemon EVOO, garlic, and sea salt. Allow to cook for half a minute. Add in the onions, and cook down for another half minute. Add in the tomatoes and basil, cook for 1-2 minutes. Set aside.
In a small bowl, mix together the remaining Batistini Farms Organic Lemon Olive Oil and Batistini Farms Vanishing Grape Balsamic Vinegar. Once pasta is cooked and drained, add the vinegar mixture to the pasta. Then, add the tomato mix, and remaining ingredients (feta cheese, red pepper flakes, artichokes, olives, extra fresh basil, lemon zest).
You can serve warm or cold. Enjoy!