8 oz. uncooked bow tie pasta
3/4 t. salt, divided
1 c. grape tomatoes, cut in half
1 2.25-oz. can sliced black olives, drained
1 T. finely chopped sweet onion
3 T. olive oil
3 T. balsamic vinegar
1 small garlic clove, pressed
1 t. chopped fresh oregano
4 oz. crumbled feta cheese
More fresh oregano for garnish
Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.
Place pasta in a large bowl. Stir in tomatoes, olives, and onion.
Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired.
Serves 2-3.
Adapted from Southern Living Dinner in a Dish, p. 69.
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