This pasta salad has a twist of flavor provided by contrasting tastes of capers, golden raisins, and red onions. With the addition of yellow peppers, Kalamata olives, and fresh basil, it is also a nutritious and colorful addition to the table. When I make it, I remember a Bow Tie (farfalle) salad I once had at a tea room near Shadows on the Teche in New Iberia Louisiana. Set among towering live oak trees draped with Spanish moss on the banks of Bayou Teche, The Shadows, built in 1834 for sugar planter David Weeks, paints a vivid picture of life for the four generations that made this property their home,the first National Trust for Historic Preservation site in the Gulf South. I bought a cookbook in their gift shop which has been the source of many other good dishes for our family.
I have experimented with this pasta and remembered ingredients, but have never duplicated the one I ate there.
Serve with grilled chicken or meat of your choice. Top with bacon and feta cheese for a true kitchen keeper!
Bow Tie Pasta
1 lb. farfalle, or Bow Tie Pasta
1 thin sliced red onion
1 yellow pepper, chopped
1/2 cup golden raisins
1/2 cup Kalamata olives
1/3 cup chopped fresh basil
1/4 cup capers
1/4 cup white wine vinegar (or more to taste)
1/3 cup olive oil
salt and pepper to taste
1/2 cup crumbled Feta cheese
crumbled crisp bacon for topping (optional)
Cook and drain pasta. Place in large bowl and toss with olive oil. Cool and toss again before stirring in all other ingredients. Top with crumbled feta cheese and bacon if desired.