PASTA SALAD WITH FETA AND PESTO
Pasta Salad with Feta and Pesto is a culinary delight that brings together the bold textures and flavors of the Italian countryside. Imagine al dente pasta serving as the hearty base for a colorful composition featuring the creamy tang of feta cheese interspersed with the aromatic richness of classic pesto. This pesto, traditionally made with fresh basil, pine nuts, garlic, Parmigiano-Reggiano cheese, and olive oil, infuses the dish with a taste representative of Genovese culinary art.Garnished with an assortment of cherry tomatoes for a burst of juicy flavor, a touch of red pepper flakes for gentle heat, and a scattering of arugula or spinach for earthy freshness, this pasta salad is not only satisfying to the palate but also visually appealing. Each ingredient is carefully chosen to narrate the vibrant story of Italian cuisine's vivacity and knack for creating moments of joy through shared meals.
Equipment
- 1 bowl
Ingredients
- 500 g 17 oz of pasta
- 90 g 3 oz feta
- 25 g 1 oz basil leaves
- 25 g 1 oz of pine nuts
- 25 g 1 oz grated Parmesan
- 8 dried tomatoes
- 1 garlic clove
- 5-6 tablespoons olive oil
- Salt and pepper
Instructions
- Cook pasta as directed on the package. Drain and rinse with cold water.
- To make the pesto: wash basil thoroughly. In the blender, put the Parmesan, basil leaves, pine nuts and garlic. Add a good tablespoon of olive oil and mix it all for a few minutes. Add salt and pepper. The batter should be quite thick.
- Crumble feta with a fork and cut the dried tomatoes into small pieces.
- Mix all together and serve cold.