I saw this recipe on Facebook from a high school friend who is now a caterer. She often has access to fresh organics that I don't, so I modified her recipe a bit. She uses:
Tripolini Pasta, Kalamata Olives, Baby Greens, Feta, and Cherry Tomatoes with fresh basil, and homemade Balsamic Vinagraitte. Her salad looked like this:
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Tripolini is a very small, bowtie-shaped-with-rounded-edges pasta that I just couldn't locate here, even in our Italian Market.
By the way... HERE is an awesome visual pasta dictionary for you!
I then opted for whole grain rotini, but any small sized pasta would do. Also, baby greens pre-prepared are hard to find, and I missed our Farmer's Market this week, so that was out. I opted for baby spinach.
The cherry tomatoes at the store were far too big, so I got grape tomatoes and even cut those down, and I used a pre-sliced marinated kalamata olive instead.
And since I was out of Feta, I am opting to use the leftover crumbly Cotijo cheese I have in my fridge.
Additionally, I used italian dressing, but I think I'll add some Balsamic to it when I give it a toss and add the cheese before serving.
This is my picture of the salad as I tossed it before refrigeration. I will give it the cheese/balsamic treatment before serving:
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