Pesto Bowties with Feta and Tomatoes

This pasta recipe, Pesto Bowties with Feta and Tomatoes, leans on bowtie pasta, basil pesto and pint cherry or grape tomatoes. It makes 6 servings and takes about 90 minutes.

• Yield 6 servings
• Ready in 90 minutes
• Prep 80 minutes
• Cook 10 minutes

Ingredients

• 1 pound bowtie pasta
• 1 cup basil pesto
• 1 pint cherry or grape tomatoes (halved)
• 4 ounces about 1 cup crumbled feta cheese
• Salt and freshly ground black pepper
• 1 to 2 tablespoons olive oil (as needed)

Instructions

1. Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.
2. Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.
3. Cover the pasta and refrigerate up to an hour before serving. If the pasta seems at all dry before serving, you can stir in the additional olive oil to moisten the pasta.

Dress it just before it goes to the table so the leaves stay crisp.