Bow-Tie Pasta Toss

 

Pictured above is the bow tie pasta toss we enjoyed warm days before my back surgery. I have enjoyed it cold during my recovery.

Bow Tie Pasta Toss

I discovered this recipe a few years ago in Southern Living -- refreshing as a main course or side dish.

8 ounces uncooked bow tie pasta
3/4 teaspoon salt, divided
1 cup grape tomatoes, halved
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 small garlic clove, pressed
1 teaspoon chopped fresh oregano
1/2 (4 ounce) package crumbled feta cheese
Garnish: fresh oregano sprigs

Prepare pasta according to package directions, adding 1/2 teaspoon salt to water; drain well. Place pasta in a large bowl and stir in tomatoes, olives and garlic. Whisk together next 3 ingredients, and remaining 1/4 teaspoon salt; add to pasta mixture, tossing to coat. Let stand 10 minutes; stir in feta. Garnish, if desired. (Substitute 6 tablespoons balsamic vinaigrette for dressing, if desired.) Yield: 2-3 main dish servings or 4-6 side dish servings. (Note: I added a little red onion for extra flavor.)