Pasta, Pesto and Feta Toss

Submitted by Boca Pat

"This is wonderful as a hot meal or a cold salad. It makes alot, so we usually have it the first night hot, then refrigerate for salad during the week."

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 6-8

ingredients

• 1 (16 ounce) package farfalle pasta (bow tie pasta)
• 1 (8 ounce) package feta cheese, crumbled
• 1 (7 ounce) package basil pesto
• 1 (7 ounce) jar roasted red peppers, drained,finely chopped

directions

1. Cook pasta as directed and drain.
2. Toss remaining ingredients with hot pasta.
3. Can be made ahead and enjoyed cold.
4. Prepare as directed, cover, refrigerate until serving.

Reviews

[Snoelle]

This was absolutely delicious. I added kalamata olives and we loved it. I am going to try sun dried tomatoes and marinated artichoke hearts next round. Thanks for the great recipe!

 

[sugarpea]

Great basic recipe that's wonderful as written or can be taken off on in whatever direction you prefer. The first time we had it as written, the next day I added garden fresh vegetables to the "leftovers". Both dishes were gobbled.

 

[BlueState82]

This was good but not great. I don't think I'll make it again. I made it for my 3 roommates and no one raves about it.

 

[Mountain Maid]

Took to a salad luncheon and everyone asked for the recipe. Several tried to sneak off with the leftovers. I have also made this adding sun-dried tomatoes and/or grape tomatoes. Have even added some parmesan cheese. This recipe has become one of my standard 'pantry' recipes. Great job, Boca Pat!