Mediterranean Pasta Salad

4C cooked tri-colored rotilli pasta, drained and chilled
1/2 C diced red bell pepper
1/2 C thinly sliced scallions
1/2 C finely chopped sun-dried tomatoes
1/4 C crumbled feta cheese
1 T minced fresh garlic
1/4 C red wine vinegar
1/4 C lemon juice
2 T olive oil
Freshly ground black pepper

Toss pasta, bell pepper, scallions, tomatoes, and feta cheese. Mix garlic, vinegar, and lemon juice; while whisking constantly, slowly dribble in the olive oil. Pour vinaigrette over the pasta and toss well. Season with pepper to taste.

Chill thoroughly before serving.