Ingredients
- 1 1/2 cups acini di pepe pasta, or any small pasta such as orzo
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons kosher salt
- 1 cup red grape tomatoes, halved
- 1 cup yellow grape tomatoes, halved
- 1/2 cup pine nuts, toasted
- 1 cup finely sliced radicchio
- 1/2 cup finely diced red onion
- 1 1/2 cups basil leaves, torn into large pieces
- 1 cup crumbled feta cheese
Directions
Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil. Sprinkle with the feta cheese.
Serve at room temperature.
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By kristipfeilstic...
Phoenix, AZ
on November 13, 2010
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When I make this everyone wants the recipe. I do add less olive oil and vingar. Always a crowd pleaser!
By chgoguy1980_129...
Orland Park, 52
on July 03, 2010
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I make this all the time in the summer and everyone raves about it. I've found a couple changes make it better: cut down on the amount of olive oil and vinegar. I usually eyeball it, but no more than 1/3 cup (each is better. I found 1/2 cup of each makes the pasta look like it's swimming in the liquid.
Also, watch the basil. I think 1 1/2 cups is way too much and makes the basil overpower the rest of the salad. I usually take about 10 fairly large leaves, stack them on top of each other, roll them up like a cigar and slice them into ribbons. That seems to be the perfect amount, and it's probably a half cup.
By carolynworl_117...
colusa, CA
on March 23, 2009
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I made this for a friend's baby shower this weekend! It was a huge hit!! Everyone asked for the recipe. It's yummy and easy and I'll definitely be making it again for other get togethers!
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