Pasta Salad with Feta & Snow Peas

We had a whole bunch of Gilesies up this weekend so decided to serve up this pasta salad for lunch. It was a hit! It made a 2nd appearance at our picnic on the Ottawa River the next night. If you're going to be making this dish the night before, just be sure to add your scallions and cilantro just before serving. We added a bunch more vinegar because that's just the way we roll ... bon appétit!

Ingredients
Coarse salt and ground pepper
1 pound fusilli, or other short pasta
4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1 cup (4 ounces) crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 teaspoon balsamic vinegar

Directions
1. In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.

2. In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

- recipe and photo cred to Martha