Some leftovers are just better than others. And this Pesto Pasta Salad with Feta and Tomatoes make a great leftover for any day especially lunch.
This week we were having a work BBQ and I needed to bring a pasta salad. I had been looking around for awhile for a good, simple, easy and delicious pasta salad. And when I saw this I new it was a winner.
It’s simple, delicious and I first threw this salad together to try it out and it was delicious. On top of that is taste just as good the day after and you do not have to heat it up. I just kept it in container in a refrigerator. This has to be one of the more simple salads I have made and also one that stores really well.
Pesto Pasta Salad with Feta and Tomatoes
Adapted from: Mel’s Kitchen Cafe
Yields: 6 servings | Prep Time: 20 Minutes
1 pound bowtie pasta
1 cup basil pesto
1 pint cherry or grape tomatoes, halved
4 ounces (about 1 cup) crumbled feta cheese
Salt and freshly ground black pepper
1 to 2 tbsps 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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