Saturday, August 14, 2010
Bow Tie Pasta Salad with Fresh Tomatoes and Balsamic Dressing
I doubled this recipe to take to a BBQ. It is a fantastic summertime food, fresh and light, but full of flavor. I also get to use lots of fresh tomatoes and basil from the garden!
6 oz Bow Tie Pasta (Farfalle)
3 cups cherry tomatoes (halved)
*I used 2 cups cherry and 1 cup chopped roma tomatoes since that is what I have in the garden right now*
1/3 cup fresh basil (thinly sliced)
2 tbsp balsamic vinegar
2 tbsp shallots (finely chopped)
2 tsp capers
1 tsp Dijon mustard
1/2 tsp garlic (minced)
1/2 tsp salt
1/4 tsp fresh ground pepper
4 tsp olive oil
4oz feta cheese (crumbled)
1. Cook pasta. Drain. Combine pasta, tomatoes, and basil in large bowl.
2. While pasta cooks, combine vinegar, shallots, capers, mustard, garlic, salt and pepper in small bowl stirring with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.