Tomato Basil Pasta Salad

Karen Shorr, Account Supervisor

Years ago we were going to a 4th of July BBQ and I was supposed to bring a pasta salad. I found a recipe in a cookbook that sounded good, but the recipe did not contain pasta and was far too bland. I added a little of this and a little of that to it, and it soon became a family favorite. It is bright, colorful, light and different. We make it every summer and keep it in the house for everyone to enjoy.


  • ¾ lb rotini or bowtie pasta
  • 2 pints cherry tomatoes, one each red and yellow
  • ¾ cup minced onion or 3 tbsp dried minced onion
  • 3 tbsp olive oil
  • 6 tbsp white wine vinegar
  • 1½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp freshly chopped basil leaves
  • 1 lb fat-free crumbled feta cheese


  1. Cook and drain pasta according to package directions.
  2. Set aside.
  3. Cut the tomatoes in half and place in a large bowl.
  4. Add the onion, vinegar, olive oil, salt, pepper and basil.
  5. Add in cooled pasta.
  6. Toss well.
  7. Gently fold feta cheese into tomato pasta mixture and toss.
  8. Serve at room temperature.