MEDITERRANEAN-STYLE BOW TIE PASTA SALAD

"Serve this as a side dish for grilled meats, poultry and fish, such as lamb chops, chicken breast and salmon steaks."

2 cups bow tie pasta, uncooked
3 tbsp. extra virgin olive oil
2 tbsp. orange juice
1 tbsp. fresh lemon juice
2 garlic cloves, finely chopped
3 1/2 to 4 oz. feta cheese, crumbled
1/3 cup pitted black olives
8 to 10 cherry tomatoes, each quartered
8 to 10 fresh basil leaves, thinly sliced
1/2 medium red onion, thinly sliced
salt and freshly ground black pepper (to taste)

Bring a large pot of water to a boil and then lightly salt. Add the pasta and gently boil until just tender, about 7-9 minutes. Drain the pasta well, cool in ice-cold water, drain well again and place in a large bowl.

Add the remaining ingredients and toss to combine. Cover and refrigerate the salad until ready to serve.

Gently toss the salad again just before serving.

Makes 8 servings
Source: Eric Akis to Canwest News Service, The Province, July 15, 2008