Pasta Salad with Tomatoes, Feta, and White Lemon Balsamic Vinegar Dressing

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 an2015-07-12 14.46.04 equally good side dish–especially for something like a neighborhood potluck.

What I use:

  1. 6 ounces uncooked pasta (I used Garden Delight Trio Italiano this time, but I’ve also used bow tie pasta)
  2. 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)
  3. 1 cup seedless green grapes, halves
  4. 1/3 cup thinly sliced fresh basil leaves
  5. 2 tablespoons white balsamic vinegar (I used white lemon balsamic vinegar from Carolina Olive Oil, but a plain white balsamic works fine)
  6. 2 tablespoons chopped shallots (I omitted these this time because I forgot to pick up shallots at the grocery!)
  7. 2 teaspoons capers
  8. 1 teaspoon Dijon mustard
  9. 1/2 teaspoon bottled minced garlic (I used fresh)
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon freshly ground black pepper
  12. 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)
  13. 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.

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Filed under In My Kitchen, Just For The Health of It

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