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This recipe for BOW-TIE PASTA SALAD, by , is from Donna's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Bergquist
Added: Friday, August 15, 2008


1 pint cherry tomatoes, halved
1 bunch scallions, thinly sliced
1/4 cup chopped fresh mint
1/4 cup olive oil
1 tablespoon balsamic vinegar
1tsp salt & more for the pasta water
3/4 tsp pepper
1 lb bow-tie pasta
1 lb asparagus, ends snapped off & cut into 2-in pieces
1/2 lb crumbled feta

In a large bowl, combine the tomatoes, scallions, 2 tblsp of the mint, oil, vinegar, salt & pepper. Set aside for at least 10 min or up to an hour.
Cok the pasta, stirring, for 8 minutes. Without draining, add the asparagus & continue cooking for 2 min. Drain into a colander & run under cold water, shaking to remove the excess moisture.
Add the pasta & asparagus with the feta to the tomato mixture. Add the remaining mint & toss well. Let sit for at least 15 min for the flavors to blend.




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