Ingredients

• 900 g (16 ounces) farfalle pasta, cooked
• 1/4 cup Bertolli^® Originale Extra Virgin Olive Oil
• 2 tablespoon Bertolli^® Red Wine Vinegar
• 1/2 cup feta cheese
• 1/4 cup chopped sun dried tomatoes
• 1/4 cup halved cherry tomatoes
• 1 cup baby kale or other greens
• 2 tablespoon roasted pepitas
• Salt and ground black pepper, to taste