Pesto Bowties with Feta and Tomatoes
I first threw this salad together a few years ago when I was scrambling to get a luncheon planned after I had my third baby. I needed a quick salad for a side dish and a pesto pasta salad came to mind.
A short list of simple ingredients combine to create a light and perfect pasta salad. And it couldn’t be easier to make.
I’ve since made it many, many times and am always pleased with how tasty and quick it is.
The tomatoes brighten up the fragrant basil and tender noodles and the feta cheese is lovely, as feta always is in my book.
Wonderful as a side to many a meal, this would also be fantastic with some tender, grilled chicken mixed in, morphing it into a main dish salad.
One Year Ago: Succulent Steak and Hasselback Potatoes
Two Years Ago: Sweet and Sour Chicken
Recipe Source: My Kitchen Cafe
1 hour 20 minutes
1 pound bowtie pasta
1 cup basil pesto (jarred or homemade)
1 pint cherry or grape tomatoes, halved
4 ounces (about 1 cup) crumbled feta cheese
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil, as needed
- Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.
- Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.
- Cover the pasta and refrigerate up to an hour before serving. If the pasta seems at all dry before serving, you can stir in the additional olive oil to moisten the pasta.
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