Inspired by Greece, this dish from home economist Mairlyn Smith pairs sweet in-season tomatoes with a salty feta kick. It’s a quick meal for a hot summer day!

Rotini with tomatoes and feta

Makes 12 cups

Ingredients:

• 1 box rotini
• 4 cups grape or cherry tomatoes, halved
• 1 large bunch green onions, sliced thinly
• 16 Kalamata olives, halved
• 1 1/4 cups crumbled goat feta
• 2 tbsp extra virgin olive oil
• 1/2 cup packed fresh basil leaves, torn into small pieces
• 1/4 cup packed fresh oregano leaves

Method:

Follow the package directions for cooking your pasta. Drain, but do not rinse.

Meanwhile, in a large bowl, toss together tomatoes, green onion, olives, feta and oil. Add cooked pasta and toss. Scatter over basil and oregano, toss again and serve.

Courtesy Mairlyn Smith
http://www.mairlynsmith.com
@mairlynsmith