If you go to a lot of pot lucks, tailgates, or game nights you know that you are always thinking of what dish to bring. Yeah, you can bring wine, or you can bring beer. Actually you should bring those anyway. But it’s always nice to bring a good side dish.
Laura found this recipe, again in cooking light (are y’all seeing a theme), for a pasta salad with grape tomatoes and feta cheese. (I’m telling you, Cooking Light has many gems in their large arsenal of recipes.) But what was more interesting about this dish was it also called for green grapes. Hmmm, I’d never had pasta salad with grapes before, but who knows, let’s give it a go.
For this recipe you will need the following
- 6 oz bow-tie pasta (farfalla for the fancy) or whatever pasta you like in your pasta salad
- 2 cups grape tomatoes cut in half
- 1 cup green grapes cut in half
- 1/3 cup basil leaves chopped
- 4 oz feta cheese
- 1 tsp dijon mustard
- 1 tsp (or more if you like) minced garlic
- 2 tbsp chopped shallots
- 2 tsp capers (i leave these out because I dont love them)
- 2 tbsp balsamic vinegar (black or white)
- 4 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Simple enough. First prepare the pasta so it is aldente. That means its has a little bite too it. If it tastes a little underdone, that’s ok, its probably just right. Many people over cook the pasta so its just floppy and mushy. Not good, dont do it!
Next mix the dijon mustard, garlic, shallots, capers (if you want), balsamic vinegar, olive oil, salt, and pepper. Mix this in with the cooled pasta making sure to get a good coating everywhere. Finally mix in the tomatoes, grapes and feta. You’re all done! This shouldn’t take you much longer than boiling a pot of water and cooking pasta (20 minutes).
If you want to get a little more creative with this dish, try adding some toasted walnuts, or pistachios (without the shells of course!).