(Wendy Maeda/Globe Staff)
Bow-tie pasta salad
(Wendy Maeda/Globe Staff)
July 2, 2008
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Serves 8
To make this more substantial, add diced grilled chicken, sauteed portobello mushrooms, chopped sun-dried tomatoes, or pitted black olives. The asparagus spears are cooked in the same water with the bow-ties.
| 1 | pint cherry or grape tomatoes, halved |
| 1 | bunch scallions, thinly sliced |
| 1/4 | cup chopped fresh mint |
| 1/4 | cup olive oil |
| 1 | tablespoon balsamic vinegar |
| 1 | teaspoon salt, and more for the pasta water |
| 3/4 | teaspoon pepper |
| 1 | pound bow-tie pasta |
| 1 | pound asparagus, ends snapped off, stalks peeled if thick, and cut in 2-inch pieces |
| 1/2 | pound imported feta, crumbled (to make 1 1/2 cups) |
2. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, for 8 minutes (or 2 minutes less than the suggested time on the package).
3. Without draining the pasta, add the asparagus and continue cooking for 2 minutes or until the spears and the pasta are tender, but not mushy. Tip the mixture into a colander, run it under cold water for a moment, shaking the colander, until the pasta and asparagus cool a bit. Shake the colander to remove the excess moisture.
4. Add the pasta and asparagus mixture with the feta to the tomato mixture. Add the remaining 2 tablespoons of mint and toss well. Before serving, let the salad sit for 15 minutes for the flavors to meld. Or refrigerate for up to 2 hours. Tony Rosenfeld
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