Bow Ties with Pesto, Feta and Cherry Tomatoes
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Equipment
- 1 Large Stockpot For boiling pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For tossing the salad
- 1 Chef's knife For halving cherry tomatoes
- 1 Stirring Spoon or Tongs For mixing pasta and ingredients
Ingredients
Main
- 1 pound bow tie pasta farfalle
- 3/4 cup Pesto recipe follows
- 1/2 pint cherry tomatoes halved
- 1 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Olive oil as needed
Instructions
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Notes
Cooking pasta al dente is crucial for salads, providing a pleasant bite that stands up to the other ingredients. Rinsing the pasta under cold water immediately after draining stops the cooking process and prevents sticking, which is essential for a cold pasta salad. Ensure a generous amount of salt in the boiling water for flavorful pasta. Taste and adjust seasoning (salt, pepper, and potentially more olive oil) just before serving, as flavors meld and can change over time. For an enhanced experience, consider using a high-quality fresh pesto, and adding a squeeze of fresh lemon juice or a sprinkle of fresh basil for brightness. Toasted pine nuts or walnuts can also add a delightful crunch and depth.