Recipe by Boca Pat
This is wonderful as a hot meal or a cold salad. It makes alot, so we usually have it the first night hot, then refrigerate for salad during the week.
Top Review by Snoelle
This was absolutely delicious. I added kalamata olives and we loved it. I am going to try sun dried tomatoes and marinated artichoke hearts next round. Thanks for the great recipe!
- 1 (16 ounce) package farfalle pasta (bow tie pasta)
- 1 (8 ounce) package feta cheese, crumbled
- 1 (7 ounce) package basil pesto
- 1 (7 ounce) jar roasted red peppers, drained,finely chopped