About this recipe: This vegetarian pasta can be eaten hot or cold as a salad. Farfalle is tossed with feta, onion, spring onions, tomatoes, balsamic vinegar and olive oil. Simple and utterly delicious.
I really enjoy making and eating this pasta salad. I do have some alterations I reccomend though. I always add some coarse ground garlic salt, ground black pepper and basil. Now that it's summer, I've been adding a bit of fresh basil, but usually I use dried. Both are good. I use halved grape tomatoes instead of diced big tomatoes. I also grill a couple of chicken breasts, marinated in italian dressing, and cube them into the salad. I like to toast some pine nuts and toss them in just before serving too. I always make this dish the night before I plan to serve it. It makes a HUGE difference. If it comes out a bit too dry for you, just increase the vinegar and oil. I add a couple Tablespoons of water to my balsamic vinegar, because it's slightly strong for me, but my mother loves it before I add the water. Great recipe for picnics and luncheons! It looks pretty served over a bed of baby spinach and a few fresh basil leaves on top - 10 May 2006 (Review from Allrecipes US | Canada)
My roommate and I LOVED this pasta salad. I made a few changes to the recipe. As suggested by other reviewers I used a 16 oz. can of diced tomatoes instead of fresh and I added two tablespoons of dried oregano plus two tablespoons of dried basil. I used basil and tomato feta cheese. It turned out amazing! Don't forget to add a touch of salt. If you enjoy Feta cheese and Balsamic Vinegar then you will love this tricky concoction. Very unique recipe. - 07 Jul 2004 (Review from Allrecipes US | Canada)
I usually love cold pasta salads, but I just didn't care for it. WAY too much vinegar!! - 27 Feb 2007 (Review from Allrecipes US | Canada)