Updated Apr 7, 2017Chatelaine
red cherry tomatoes
yellow cherry or grape tomatoes
kalamata or green olives, pitted
chopped fresh dill
dried oregano leaves
1/2 500-g pkg
toasted pine nuts, optional
- Combine tomatoes, onions and olives in a large bowl. Drizzle with vinegar and oil. Stir in feta, dill and seasonings. Let stand at room temperature.
- Cook pasta in a large pot of boiling water, according to package directions, about 10 min. Add raisins for last minute of cooking. Drain, then rinse with running water until totally chilled.
- Stir pasta and raisins into tomato mixture. Sprinkle with pine nuts.
Try this when you crave a fast-fix, light pasta. The no-cook tomato sauce marries beautifully with fresh dill and unexpected raisins and pine nuts.