One of my favorite flavor combinations is sweet tomatoes, savory feta, and fresh basil. I use it on grilled chicken, steaks, and all sorts of pasta. This dish couldn’t be any easier or faster to make so it’s a staple for meal planning during the week. We’re trying to eat a little less meat around here (don’t tell John, he doesn’t know it yet) so I love having this as a meatless option. It’s so flavorful and well-balanced that no one misses a thing.
In the same time it takes to open a jar of prepared sauce you can have this ready to serve. I’m a sucker for all-in-one dishes – here you get whole grains from the pasta, a little protein from the feta, and lots of veggies with no effort at all. All you need is a little drizzle of heart-healthy extra virgin olive oil and you’re all set. We usually eat this pasta dish as a meal, but it also makes a perfect side dish to go with grilled chicken. Or toss some sliced grilled chicken right into the bowl for an even more robust meal.
Pasta with Tomatoes, Feta, and Basil
serves 4
16 ounces penne or bow tie pasta (use gluten free if needed)
1 pint grape tomatoes
1/2 cup feta cheese, crumbled
about 10 large fresh basil leaves
2 Tablespoons extra virgin olive oil
Cook pasta according to package directions.
While pasta is cooking place tomatoes and feta in a large serving bowl.
On a cutting board stack basil leaves on top of one another, then roll up. Cut through the leaves making thin strips and set aside.
When pasta is ready drain well and add to the bowl with the tomatoes and feta. Toss to combine. Add the basil and the olive oil to the bowl and toss well. You can add more or less of any of these ingredients if you prefer. Serve warm.
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