Artichoke Pasta Salad

This is one of my favorite pasta salads. I found this recipe in a Gooseberry Patch cookbook called "Family Favorites" and it had been submitted by Lori Davey from Owosse, MI.

Serves 8-10.

12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)

Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.

Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.