By Kathy228 on December 21, 2007
Photo by Kathy228
Photo by Kathy228
"Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows."
Serving Size: 1 (193 g)
Servings Per Recipe: 3
"Simple and tasty! The only changes I made were to warm the olives, capers and "dressing" a little and I added parmesan. I'm sure the leftovers will taste even better tomorrow. Thanks for posting."
"Thanks Kathy for a wonderful and extremely tasty supper dish on one of "meat free" days! I used tri-coloured rigatoni tubes and made the recipe as posted - we were rewarded with a meal bursting with flavour as well as being healthy. A keeper for future "meat-free" days and a recipe worthy of serving to company. Karen/FT :-)"
"Holy smokes! This is good. I love the simplicity and the intense flavor from the garlic, oil, and balsalmic vinegar. This pasta lets you taste everything together and you can dectect the individual flavors too. This I would not hesitate to serve to important guests. Simple is best!"
"I have a very similar recipe from Cooking Light that I have been making for years. The only minor differences in our recipes are my calls for penne pasta (we like whole wheat), the garlic is crushed and the pepper is omitted in mine. My family loves it. I like a "wetter" pasta, so I often double the olive oil and balsamic vinegar and add a bit extra crushed garlic. I've misplaced this recipe a couple of times, so thank you, Kathy228, for posting."
"For heavens sake! My picky husband absolutely loved this..especially the FETA cheese and balsamic. I never would have guessed it, but wanted to try it for me. Thanks so much for sharing. I plan to make this often."