Inspired by Greece, this dish from home economist Mairlyn Smith pairs sweet in-season tomatoes with a salty feta kick. It’s a quick meal for a hot summer day!
Rotini with tomatoes and feta
Makes 12 cups
Ingredients:
- 1 box rotini
- 4 cups grape or cherry tomatoes, halved
- 1 large bunch green onions, sliced thinly
- 16 Kalamata olives, halved
- 1 1/4 cups crumbled goat feta
- 2 tbsp extra virgin olive oil
- 1/2 cup packed fresh basil leaves, torn into small pieces
- 1/4 cup packed fresh oregano leaves
Method:
Follow the package directions for cooking your pasta. Drain, but do not rinse.
Meanwhile, in a large bowl, toss together tomatoes, green onion, olives, feta and oil. Add cooked pasta and toss. Scatter over basil and oregano, toss again and serve.
Courtesy Mairlyn Smith
http://www.mairlynsmith.com
@mairlynsmith