Ingredients:

-8 ounces Farfalle
-2 handfuls arugula chopped
-1 cup cherry tomatoes halved or quartered
-½ cup oil-packed sun-dried tomatoes drained and sliced
-½ cup sliced Kalamata olives
-¾ cup crumbled feta cheese
-½ red onion finely diced
-3 tablespoons chopped parsley
2- tablespoons pine nuts toasted
-1 cup Bellisari's Balsamic Shallot & Black Garlic Spread
-2 tablespoons EVOO

Directions:

First, cook the pasta according to the package instructions. Then drain and let the pasta cool.

Next, chop the salad ingredients and prepare the balsamic vinaigrette by whisking together Bellisari's Balsamic Shallot Spreadand EVOO.

Then toast the pine nuts in a pan over medium heat until golden brown. Lower the heat when needed.

Add all ingredients to a large bowl. Toss until everything is combined. S&P to taste. Chill to serve.