51
yield: 4 cups
Penne Pasta Salad with Tomatoes, Feta, and Fresh Mint
½ pound penne pasta
½ cup olive oil
6 cloves garlic
2 cups diced tomatoes or halved cherry tomatoes
1
/
3
cup goat cheese, crumbled (feta may be
substituted)
3 tablespoons fresh mint, finely chopped
salt and pepper to taste
Bring large stockpot of salted water to a rapid boil
and cook pasta according to package directions.
Drain and set aside. Meanwhile, in a large skillet
over medium-high heat, heat olive oil and garlic
until garlic starts to cook, but not fry. When cloves
start to brown, take oil off of heat and let the
garlic flavor infuse for 5-10 minutes. Remove
cloves. Pour oil over pasta a little at a time and
mix noodles. The pasta needs to be wet but not
soaking. The pasta will absorb the garlic-infused oil.
Once pasta is cooled, add remaining ingredients
and mix. Adjust seasonings as desired.
One of my favorites. The mint added at the last minute gives it such a fresh flavor. The salad can easily be made ahead, just be sure to
bring it to room temperature before serving.
tuscan table
