Boil water for pasta and cooked pasta according to package directions. Drain pasta and run cold water on the pasta until it has cooled down. Leave it in the strainer.
Make pesto (see recipe below). Use a large spoon to add the pesto to the pasta. Add 2 spoonful's and mix together. If you need more pesto, add it only a spoonful at a time until it's fully coated.
Add red wine vinegar and truffle oil if desired. Mix together.
Add feta to the pasta. Mix until fully combined.
Prepare vegetables and add them to the pasta.
Mix the pesto bow tie pasta salad until the vegetables are evenly distributed.
Store in the fridge for up to 3 days.