Tastē Tuesday~ We don't eat an incredible amount of vegetarian dinners because inevitably I end up making more food later that night because someone is hungry. On top of that, many pasta salads are good as side salads but not necessarily the main course. Occasionally I take my chances though, and the pasta salad below was a unique and delicious addition to my limited repertoire. Served with a heartier veggie side dish like sautéed asparagus or zucchini, this pasta salad offers enough different ingredients for a satisfying dinner. It is also adapted from Cooking Light - quick, healthy, and pasta - definitely a recipe that will be made again! Make sure to check out the notes at the bottom of the recipe.
Bow Ties with Tomatoes, Feta, and Balsamic Dressing
Serves 3-4
6 ounces uncooked farfalle (bow tie pasta)
1 cup green seedless grape, halved
1⁄3 cup thinly sliced fresh basil
2 tablespoons white balsamic vinegar
2 tablespoons chopped shallots
2 teaspoons nonpareil capers
1 teaspoon Dijon mustard
1⁄2 teaspoon minced fresh garlic
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1(4 ounce) package crumbled reduced-fat feta cheese
DIRECTIONS
Cook pasta according to package directions, omitting oil. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
Notes:
* Unless you are in a pinch, use white balsamic vinegar. Although there won't be a huge taste difference, regular balsamic will lend a sweeter flavor and darken the dish. The white balsamic vinegar will enhance the aesthetic aspect of the dish.
* When cutting the basil, use an easy technique called "chiffonade." Stack a few basil leaves together, roll them length-wise into a long, skinny roll, Slice horizontally (perpendicularly to the roll) and separate. A few quick slices will render long, thin ribbons of basil.
The thought crossed my mind that chicken could probably be added to this dish. If you give it a try, let me know how it works out!
Bow Ties with Tomatoes, Feta, and Balsamic Dressing
Serves 3-4
6 ounces uncooked farfalle (bow tie pasta)
1 cup green seedless grape, halved
1⁄3 cup thinly sliced fresh basil
2 tablespoons white balsamic vinegar
2 tablespoons chopped shallots
2 teaspoons nonpareil capers
1 teaspoon Dijon mustard
1⁄2 teaspoon minced fresh garlic
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1(4 ounce) package crumbled reduced-fat feta cheese
DIRECTIONS
Cook pasta according to package directions, omitting oil. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
Notes:
* Unless you are in a pinch, use white balsamic vinegar. Although there won't be a huge taste difference, regular balsamic will lend a sweeter flavor and darken the dish. The white balsamic vinegar will enhance the aesthetic aspect of the dish.
* When cutting the basil, use an easy technique called "chiffonade." Stack a few basil leaves together, roll them length-wise into a long, skinny roll, Slice horizontally (perpendicularly to the roll) and separate. A few quick slices will render long, thin ribbons of basil.
The thought crossed my mind that chicken could probably be added to this dish. If you give it a try, let me know how it works out!
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