Pine Nut & Feta Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is the perfect salad for a BBQ or family gathering, I like to use this as a stand-by at BBQs for my beloved vegetarian friends - but have also thrown in some chicken and served it as a main dish with hot french bread and garlic sautéed mushrooms, red peppers and onions on the side. Ingredients:
1/2 cup coarsely chopped fresh parsley (or 3 tablespoons dry parsley works fine too) |
1/2 teaspoon basil |
1/4 cup parmesan cheese (grated or powder will work) |
1/3 cup olive oil (i have also used coconut oil, but not recommended unless you prefer the flavor) |
3 -5 tablespoons lemon juice (to taste) |
3 -5 tablespoons red wine vinegar (also to taste) |
1/4 cup pine nuts (preferably toasted) |
2 -4 garlic cloves, minced (depending on how much you love garlic!) |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 -3 cups farfalle pasta (or spiral, or other, about 6 ounces) |
8 cups boiling water |
1 teaspoon salt |
1 cup crumbled feta cheese (about 8 ounces) |
3/4 cup roasted red pepper, sliced in thin 1/2 strips |
1 english cucumber (sliced at about a 1/4 inch and halved or quartered) |
Directions:
1. Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool.
2. Combine all dressing ingredients into a blender or food processor and pulse until pine nuts have broken down and all ingredients combine (Important! Add/subtract dressing ingredients too taste!).
3. Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl.
4. Gently stir in dressing.
5. Chill for around 30 minutes to give flavors a chance to meld.
6. Cheers!
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