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Bow Ties with Tomatoes, Feta, and Balsamic Dressing

July 4, 2009

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Bow Ties with Tomatoes recipe

Cooking Light, July 2009
My farfalle fell apart. And no, I didn’t overcook it. It fell apart even though I made it a little more al dente than usual. The last time I made farfalle it shredded to pieces, so I was trying to prevent that this time. Yeah, didn’t happen.
I didn’t have white balsamic. I thought I didn’t, but no. So, I mixed half white wine vinegar and half regular balsamic in the mini cuisinart. I tossed in the capers, shallots, and the mustard and set it to blend while I drizzled the oil in through the top. I think I added too much mustard, or it was the capers or something. It tasted very vinegar-y when I tasted it out of the cuisinart. However, when I tossed it with the pasta, tomatoes and cheese, it didn’t really seem too vinegar-y. Oh, and I didn’t have the fresh basil, either. It would be good with it. I don’t know that I would make this again. It was okay. I served it with chicken breasts sauteed in a pan.
Measuring cups and spoons
Knife
Cutting board
Medium mixing bowl
Strainer
Saucepan for pasta

1 Comment
Filed Under: Main Dish - Vegetables, Meat Free MealsTagged: pasta, salad, vegetables

Comments

  1. Al's CL Reviews says

    July 7, 2009 at 3:08 pm

    This was one I was looking at and going to add chicken to the dish.

    Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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