One of my favorite cold sides of all time is this balsamic bowtie pasta. I got the inspiration for this recipe from one of my favorite restaurants in my home town called Dr. Grubbs. They do a killer blackened chicken and have this as an accompanying side dish, and it is SO GOOD. I'm not proud of this, but I've definitely ordered extra of this side just so I could eat an entire meal of this balsamic bowtie deliciousness.
It's zingy, light and refreshing and an excellent pair to any lunch meal or dinner meal that lends itself well to a cold pasta salad dish.
Ingredients: (yields 6 servings)
- 1 bag of bowtie pasta
- 1.5 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 or 1/4 of red onion (diced)
- 1 clove of garlic (minced)
- Juice of 1 lemon
- 1/2 cup fresh basil (roughly chopped)
- 1/2 cup cherry tomatoes (cut in half)
- 1 tablespoon of sugar
- salt & pepper
Boil the pasta until it is cooked through. Since this is eaten cold, I tend to lean towards more well done than al dente. Allow pasta to cool completely (add some olive oil if pasta begins to stick)
Pour the pasta into a bowl or glass baking dish. I like to use a 9x13 baking dish because it's easier for the balsamic to cover more pasta that way.
Add all the ingredients into the glass baking dish with the pasta.
Chill for at least 1 hour.
Add a splash of balsamic right before serving and give it a stir to liven it back up, then ENJOY!