Pasta Salad Recipe With Feta Cheese And Basil Dressing
Tasty cold salad which is perfect for picnics, potlucks, or family gettogethers.
Servings 12 servings
Calories 258kcal
Ingredients
Dressing:
- 1 14.5 oz can diced tomatoes
- 3 large garlic cloves , coarse chopped
- 1/2 to 3/4 tsp red pepper flakes
- 1/4 cup fresh basil tightly packed
- 1 tbsp red wine vinegar
- 1/2 tsp salt
Salad:
- 1 lbs Rotini pasta cooked according to package directions, a little past al dente
- 1 English cucumber , chopped
- 1 medium red pepper , chopped
- 1 medium yellow pepper , chopped
- 2 cups grape tomatoes , halved
- 3 green onions , chopped
- 1/4 cup fresh parsley , chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup pitted black olives , halved
- 8 oz crumbled feta cheese
Instructions
- Puree the ingredients of the dressing in a food processor or blender, 20 to 30 seconds. Set aside and allow to cool in the refrigerator or make and cool overnight in the refrigerator.
- Cook the pasta until well softened, (just a minute past what you would call al dente). Drain and rinse under cold water.
- Chop the vegetables and place all the ingredients except the feta cheese in a large bowl, then toss to combine with the olive oil.
- Add the pasta and dressing and toss again. The salad may then be refrigerated. An hour is recommended to allow the flavors to develop.
- Just before serving, add the crumbled feta and serve cold or at room temperature.
Notes
- An English or hothouse cucumber is best for this salad as it will not sweat liquid like a regular cucumber will do.
- Keep leftovers covered in the refrigerator for 4 or 5 days.
- Use variations in the salad as suggested in the blog text.
- Recipe adapted from Cook's Country.
Nutrition
Calories: 258kcal