Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. If it's looking a little dry, add some olive oil and stir it around.
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth. Yield: about 1 1/2 cups
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6|
|Calories from Fat: 398 (62%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 84.1mg||26 %|
|Sodium 479.7mg||17 %|
|Potassium 291.8mg||8 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 45.1g|
|Protein 17.2g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 640
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