Tomato and Feta Pasta

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    Tomato and Feta Pasta

    Tomato and Feta Pasta

    (226)
    20min


    226 people made this

    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.

    Ingredients
    Serves: 8 

    • 450g farfalle pasta
    • 2 spring onions, chopped
    • 175g feta cheese, crumbled
    • 125ml balsamic vinegar
    • 4 tablespoons extra virgin olive oil
    • 360g chopped fresh tomato

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
    2. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
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    Reviews & ratings
    Average global rating:
    (226)

    Reviews in English (226)

    by
    160

    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)

    by
    101

    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)

    by
    58

    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)

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