This is an easy but yummy pasta salad dish. I usually pack it up to take with me to work for a healthy lunch. But it makes an equally good side dish–especially for something like a neighborhood potluck.
What I use:
- 6 ounces uncooked pasta (I used Garden Delight Trio Italiano this time, but I’ve also used bow tie pasta)
- 2 cups grape tomatoes, halved (I had some grape, some cherry, and quite a few Roma from the garden, so I used a mix this time)
- 1 cup seedless green grapes, halves
- 1/3 cup thinly sliced fresh basil leaves
- 2 tablespoons white balsamic vinegar (I used white lemon balsamic vinegar from Carolina Olive Oil, but a plain white balsamic works fine)
- 2 tablespoons chopped shallots (I omitted these this time because I forgot to pick up shallots at the grocery!)
- 2 teaspoons capers
- 1 teaspoon Dijon mustard
- 1/2 teaspoon bottled minced garlic (I used fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons extra-virgin olive oil (I used Persian Lime olive oil from Carolina Olive Oil because I thought it would make a nice citrus-y summer dressing when paired with the white lemon balsamic vinegar, but again, you could use plain extra virgin olive oil)
- 1 (4-ounce) package crumbled reduced-fat feta cheese
What I do:
1. Cook pasta. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
2. While pasta cooks, combine vinegar and ingredients 5 through 11 in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.