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Makes 8 servings.

8 ounces bow-tie pasta (3 cups)
3/4 cup dried tart cherries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup red wine vinegar
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
1 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste

Cook pasta according to package directions.
Drain well.

In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently.

Combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper in a small bowl; mix well.

Pour over pasta mixture; mix gently.

Refrigerate, covered, at least 2 hours, or overnight.

Mix gently before serving.

Recipe courtesy of the Cherry Marketing Institute -

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