Bruschetta Pasta Salad recipe

4 cups pasta (rigatoni, penne, farfalle, etc.)
3 tomatoes, diced
1/2 cup feta cheese, crumbled
1/2 cup fresh basil, roughly chopped
1/4 cup pine nuts, toasted
1/4 cup sun dried tomatoes, roughly chopped
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon garlic powder (for pasta water)
2 tablespoons salt (for pasta water)
1 tablespoon dried Italian herbs (oregano, basil or a mix of both)
Additional salt and pepper to taste

Place a pot of water on high and add garlic powder, dried Italian herbs and salt. Once the water comes to a boil add the pasta and boil till the pasta is "al dente" (approximately 8-10 minutes). Drain all of the water from the pasta (don't rinse) and place in a bowl to cool.

Chop fresh basil and tomatoes then add to pasta bowl. Toss in all remaining ingredients.

Serve warm, cold or at room temperature.

NOTE: If your sundried tomatoes come packed in olive oil then you can use the oil from the tomato jar instead of fresh olive oil.