Do you need a quick side for your Memorial Day picnic today? I’ve been making this salad for years and can’t remember where I first saw the recipe. I think it was in a magazine but I’m not sure. Anyway, it’s my favorite pasta salad especially the second day when the dressing has been absorbed.
It only has four ingredients:
- One pound of pasta
- 1 Pint of cherry tomatoes
- 1 Package of crumbled tomato and basil feta cheese
- Balsamic vinaigrette – about 1.5 to 2 cups
Cut tomatoes in half. Cook the pasta according to the directions. I usually rinse in cold water after draining. I know that means the dressing doesn’t stick as well but it turns out fine and I want to cool it off before mixing with the tomatoes and cheese. Combine pasta, tomatoes and feta. Mix with 1 Cup of dressing. Refrigerate. Done!
If it seems a bit dry, add additional dressing at serving time (I usually need to).