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Pasta salad with feta and cherry tomatoes · GialloZafferano.com

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  Speaker 1: Pasta salad with feta and cherry tomatoes is a cold
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  Speaker 1: Mediterranean first course with a Greek style touch. It is fresh, colorful,
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  Speaker 1: and light, ideal for hot days, office lunches, picnics, and
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  Speaker 1: outdoor dinners. The pasta is coated with a creamy tomato
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  Speaker 1: sauce and enriched with fresh cherry tomatoes, feta cheese, Tajaska olives,
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  Speaker 1: and basil for a balanced flavor of sweetness, saltiness, and freshness.
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  Speaker 1: For four servings. Preparation time is about fifteen minutes plus
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  Speaker 1: ten minutes for cooking the pasta. Ingredients for four people
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  Speaker 1: Pennni rigati pasta three and one quarter cups which are
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  Speaker 1: three hundred twenty grams cherry tomatoes, yellow and red two
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  Speaker 1: cups which are three hundred grams. Datterino tomatoes, ten point
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  Speaker 1: five ounces which are three hundred grams Feta cheese, seven
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  Speaker 1: ounces which are two hundred grams Tajasca olives, three point
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  Speaker 1: five ounces which are one hundred grams fresh basil leaves
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  Speaker 1: as kneaded, extra virgin olive oil as kneaded, Fine salt
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  Speaker 1: as kneaded. Start by cooking the pasta. Bring a pot
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  Speaker 1: of water to a boil add fine salt and add
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  Speaker 1: the pennoni rigatti. Cook the pasta until it is aldente,
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  Speaker 1: following the time indicated on the package. While the pasta cooks,
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  Speaker 1: prepare the creamy tomato sauce. Take the daterino tomatoes and
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  Speaker 1: place them in a blender. Add fine salt as kneaded.
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  Speaker 1: Add extra virgin olive oil as kneaded. Blend until you
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  Speaker 1: obtain a smooth and homogeneous puree. Pour the tomato puree
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  Speaker 1: into a large bowl wide enough to hold the pasta
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  Speaker 1: and all the other ingredients. When the pasta is aldente,
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  Speaker 1: drain it well. Transfer the hot pasta into the bowl
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  Speaker 1: with the tomato puree. Mix carefully so that all the
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  Speaker 1: pennoni are well coated with the creamy tomato sauce. Let
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  Speaker 1: the pasta cool for a few minutes at room temperature. Meanwhile,
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  Speaker 1: prepare the fresh cherry tomatoes. Take the yellow and red
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  Speaker 1: cherry tomatoes. Cut all the cherry tomatoes into quarters to
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  Speaker 1: obtain small wedges. When the pasta has cooled slightly, add
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  Speaker 1: the fresh quartered cherry tomatoes to the bowl. Add the
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  Speaker 1: Tajaska olives. Take the feta cheese and crumble it with
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  Speaker 1: your hands directly over the bowl so that you obtain
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  Speaker 1: irregular medium sized pieces. Gently mix all the ingredients in
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  Speaker 1: the bowl. Make sure that the pasta, tomato puree, fresh tomatoes, olives,
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  Speaker 1: and feta are evenly distributed without breaking the ingredients too much.
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  Speaker 1: Wash and dry the basil leaves. Tear the basil leaves
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  Speaker 1: by hand and add them on top of the pasta salad,
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  Speaker 1: keeping some whole leaves for decoration if you wish. Give
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  Speaker 1: the salad one last mix taste, and if necessary, adjust
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  Speaker 1: the salt. If you wish, drizzle with a little more
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  Speaker 1: extra virgin olive oil. Serve the pasta salad with feta
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  Speaker 1: and cherry tomatoes cold or at room temperature, decorating each
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  Speaker 1: plate with a few fresh basil leaves. If you do
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  Speaker 1: not serve it, immediately cover the bowl and place it
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  Speaker 1: in the refrigerator. You can store the pasta salad with
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  Speaker 1: feta and cherry tomatoes in the refrigerator for up to
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  Speaker 1: one day.