Pasta Salad Ingredients:
12oz miniature bow tie pasta
1 pint pear tomatoes, halved
1 medium cucumber, seeded and 1/2 inch dice
1 large yellow bell pepper, seeded and 1/2 inch dice
10 peppercinis, seeded and sliced thin
1/2C pitted kalamata olives, halved
6oz feta cheese, crumbled
2Tbs fresh basil, minced fine
2Tbs fresh oregano, minced fine
2Tbs fresh thyme
3Tbs fresh flat leaf parsley, minced fine

Boil pasta in heavily salted water until al dente then drain and allow to cool to room temperature. Place halved pear tomatoes in a sieve or fine colander over a bowl then salt lightly and allow to drain (salting the tomatoes removes some of their moisture and prevents the pasta salad from becoming watery). Once pasta is cooked and cooled and tomatoes have drained for at least 15 minutes mix all ingredients together carefully so as not to smash the feta cheese.

Dressing Ingredients:
1/2C extra virgin olive oil
1/4C red wine vinegar
1Tbs lemon juice
2Tbs liquid from drained tomatoes or water
3 cloves garlic, minced
1 large shallot, minced
2tsp black pepper

Whisk together all ingredients and allow to rest for 5 minutes. Pour over pasta salad and gently stir to combine. Rest for an additional 15 minutes before serving.

Plating:
Gently pack pasta salad into a small bowl or spherical mold until full. Invert onto plate and serve.