Are you cooking for a crowd this holiday season? If so, you have to make this bowtie pasta toss! This is a perfect vegetarian side dish that is so tasty and it can easily be made in advance. I tripled the recipe below for a holiday party we had last weekend and we had soooo many leftovers! I guess it is better to have more food than not enough! I loved the sun-dried tomatoes and feta cheese in this pasta salad - absolutely delicious!
Hostess Tip: Prepare your dishes in at least two different serving bowls or platters. When you see something running low, simply swap out that dish with the perfectly-filled dish that you already prepared!
Bowtie Pasta Toss
(Adapted from Byerly's Cookbook)
Yield: 28 (1/2-cup) Servings
1 (16 oz) Package Uncooked Bowtie Pasta
1 (8 oz) Bottle Zesty Italian Dressing
2 Large Tomatoes, chopped (about 2 cups)
1 (7 oz) Jar Sun-Dried Tomatoes in oil, drained, chopped
2 (4 oz) Packages Crumbled Feta Cheese
1/2 C. Fresh Parsley, chopped
1/4 C. Capers, drained
Salt & Pepper (to taste)
Cook pasta in boiling salted water (4 quarts water, 1 Tbsp. salt) until almost tender (about 11 minutes); drain. Rinse with cold water; drain. In a large bowl, combine pasta and dressing. Stir in remaining ingredients. Refrigerate covered, several hours or overnight.