I'm sorry I haven't posted much recently, I know I've been a bad blogger, but between moving and trying to find a job, I've been a bit occupied. But in an attempt to atone for my sins, I give you FOOD!
16-24 oz uncooked bowtie pasta
6 oz black olives, drained and sliced
3-4 roma tomatoes, seeded and cubed
4-6 cloves of garlic, chopped fine
4 T olive oil
4 T (and change) Balsamic Vinegar
1/2 t black pepper
2 t salt
1 T dried basil
1 c crumbled feta cheese
Boil your pasta according to the directions on the bag. (Me, I add a bit of olive oil and some salt to any pasta I make, but that's up to your discretion.)
While that's boiling, prep your tomatoes and olives. Whisk your vinegar, olive oil, basil, salt, pepper, and garlic in a medium bowl, then add your tomatoes.
When your pasta is done, remove it to a large bowl, preferably one suitable for serving (metal bowls are not advised). Add your wet ingredients mixture and your olives, and fold in. Then add the feta, and fold that in as well. Add any balsamic, salt, pepper, or basil to taste. (Remember how recipes are more of a guideline?)
You can serve this immediately if you want, but we've achieved far better results by covering the bowl with plastic wrap and putting it in the fridge for 24-48 hours. The flavors kinda mellow together, and it's happiness on a fork.