Food bloggers from around the world take comfort in sharing their passion for food. Food bloggers aren’t magazine editors, they are not professional writers, and in most cases, aren’t professionally trained in the culinary arts. They are passionate about food and creating, sharing, pinning, tweeting, pinging, and pie(ing) is what they do best. Unless you are Martha Stewart, trusting a food blogger’s recipe happens based upon some sort of mutual blind trust wrapped around passion and for the love of food.
That being said, I generally don’t post bad recipes. It’s not what I do. Sometimes it can be comical to write about a kitchen disaster which is humbling in today’s picture perfect food world. However, I do post recipes that speak to my tastes. They may not be perfect, they may not be the result of months of kitchen testing (again sorry Martha), but they are good…. to me that is.
This creamy farfalle and feta pasta salad is the result of some experimentation. I’ve perfected it to my tastes and now I feel it’s worthy of an Internet debut.
Some pasta salads are tangy and some are creamy. Despite the title of the recipe, this pasta salad is an attempt to bring tang and cream together into a union of deliciousness that challenges the establishment as we know it. I’m not really sure what the last sentence means, but I think I made my point.
A quick note: This recipes makes a ton of pasta salad. I wouldn’t recommend making this for one, unless of course, you are Adam Richman doing some man versus food stunt. Oh and before I forget.. after this pasta salad has been chilled in the fridge overnight you might notice that the dressing is thicker than you started with. Don’t fret, just let it warm up some and the dressing should relax.
In the past, I’ve added some diced roasted red peppers into the mix or omitted the celery. For the dressing, if you like more tang just add another tablespoon or so of red wine vinegar. It’s certainly up to you and your tastes (not a professional editor at Vogue). I mean who are they anyway?
- 1 pound farfalle (bowtie) pasta
- 10 ounces of cherry tomatoes (halved)
- 1½ cup diced English cucumber
- ½ red onion diced
- 1 celery stalk diced
- 1 cup of crumbled feta cheese
- 6 ounced of black olives (halved)
- The dressing
- 1 cup of mayonnaise
- 3 tablespoons red wine vinegar
- 2 tablespoons of ranch
- 5 tablespoons of Extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Combine halved cherry tomatoes, diced English cucumber, diced red onion, diced celery, crumbled feta cheese, and halved black olives in a large bowl.
- Bring water to a boil, salt it, and cook the pasta according to package instructions.
- For the dressing, whisk together the mayonnaise, red wine vinegar, ranch, olive oil, salt, and pepper until creamy.
- When the pasta is finished, combine with the diced vegetables and pour over the dressing. Stir to mix everything together.
- Let the pasta salad chill at least one hour in the refrigerator before serving.