Tomato, Basil, and Feta Pasta Salad

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"A simple yet easy side dish, which goes with any meal. Now, to make this easy - for every night ... use a quality Balsamic salad dressing/vinaigrette. But, you can always make your own too. I just try to make this quick and easy, for the 'busy' cook. If you make your own vinaigrette, you can also add a little shallot - which will give you a bit of that 'onion' flavor. Also, don't be afraid to add more of less of the tomatoes, cheese, or basil. These are just the amounts I like best; but, you really customize it to how you like it."

Original is 4 servings
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  • Serving Size: 1 (95.9 g)
  • Calories 240.9
  • Total Fat - 2.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 5.2 mg
  • Sodium - 72.2 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 1.7 g
  • Protein - 7.1 g
  • Calcium - 96 mg
  • Iron - 0.7 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pasta ... Cook the pasta according to package directions in plenty of salted water; then, rinse in cold water to cool. Ditallini is my favorite pastas, because it is quick cooking. And, I don't often rinse pasta; but, for salads - it is an exception. Rinse in cold water to cool the pasta.

Step 2

Salad ... Add the tomatoes, Feta, cooled and drained pasta, a bit of the balsamic dressing/vinaigrette, a pinch of both salt and pepper (go easy with the salt); Feta is salty. Then, toss just a couple of times, just to combine. And, save a bit of the dressing/vinaigrette; as the pasta will soak up the dressing/vinaigrette. Refrigerate for 15-30 minutes is possible before serving; but, not necessary. Right before serving - add the basil, and a bit more dressing/vinaigrette; and, toss to combine.

Step 3

Optional ... Scallions are something I add from time to time; but, not necessary.

Step 4

Serve and ENJOY!


No special items needed.

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