Tomato Basil and Feta Pasta Salad
The brightest flavors of the season come together with a light, zesty dressing to make Tomato, Basil and Feta Pasta Salad.
Ingredients
- 3 cups Rotini, uncooked (corkscrew pasta)
- 16 ounces grape tomatoes, cut in half
- 8 basil leaves, fresh, chopped fine
- 6 ounces Feta cheese, tomato and basil flavor is even better, crumbled
- 1/3 cup rice vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- Fill a 2-quart saucepan with water and bring to a boil. Add salt to the water. Add the pasta and reduce heat. Cook for 10-12 minutes until pasta is tender. Drain and run under cool water.
- Put the olive oil, rice vinegar, Italian seasonings, and salt in a medium bowl and whisk until combined and creamy, about 1 minute.
- Add the pasta, tomatoes, and basil to the bowl and stir to coat with dressing.
- Stir in the crushed red pepper and salt to taste. Refrigerate the salad for at least two hours before serving. Refrigerate overnight for the best flavor.
Equipment
- 1 medium saucepan
- 1 medium salad bowl
Notes
This pasta salad is best served cold with hot food from the grill, like steak or chicken. Make it a day ahead and refrigerate for best results.
Nutrition
Calories: 363kcalCarbohydrates: 27gProtein: 9gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 25mgSodium: 717mgPotassium: 270mgFiber: 2gSugar: 3gVitamin A: 783IUVitamin C: 10mgCalcium: 161mgIron: 1mg