Pine Nut & Feta Pasta Salad

Name: Pine Nut & Feta Pasta Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 118.29 ml coarsely chopped fresh parsley (or 3 tablespoons dry parsley works fine too); 2.46 ml basil; 59.14 ml parmesan cheese (grated or powder will work); 78.78 ml olive oil (I have also used coconut oil, but not recommended unless you prefer the flavor); 44.37-73.94 ml lemon juice (to taste); 44.37-73.94 ml red wine vinegar (also to taste); 59.14 ml pine nuts (preferably toasted); 2-4 garlic cloves, minced (depending on how much you love garlic!); 1.23 ml salt; 2.46 ml fresh ground pepper; 473.18-709.77 ml farfalle pasta (or spiral, or other, about 6 ounces); 1892.72 ml boiling water; 4.92 ml salt; 236.59 ml crumbled feta cheese (about 8 ounces); 177.44 ml roasted red pepper, sliced in thin 1/2 strips; 1 English cucumber (sliced at about a 1/4 inch and halved or quartered)

Submitted by joy of jess

"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."

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photo by joy of jess

Ready In:: 35mins
Ingredients:: 16
Serves:: 6

ingredients

For the dressing
118.29 ml coarsely chopped fresh parsley (or 3 tablespoons dry parsley works fine too)
2.46 ml basil
59.14 ml parmesan cheese (grated or powder will work)
78.78 ml olive oil (I have also used coconut oil, but not recommended unless you prefer the flavor)
44.37-73.94 ml lemon juice (to taste)
44.37-73.94 ml red wine vinegar (also to taste)
59.14 ml pine nuts (preferably toasted)
2-4 garlic cloves, minced (depending on how much you love garlic!)
1.23 ml salt
2.46 ml fresh ground pepper
For the pasta
473.18-709.77 ml farfalle pasta (or spiral, or other, about 6 ounces)
1892.72 ml boiling water
4.92 ml salt
236.59 ml crumbled feta cheese (about 8 ounces)
177.44 ml roasted red pepper, sliced in thin 1/2 strips
1 English cucumber (sliced at about a 1/4 inch and halved or quartered)

directions

Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool.
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!).
Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl.
Gently stir in dressing.
Chill for around 30 minutes to give flavors a chance to meld.
Cheers!

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Reviews

We loved the flavours and colours of this salad! We don't have a food processor, so we added the parsley, basil, parmesan and pine nuts directly to to the pasta mixture and made a dressing out of the rest. Thanks for sharing such a great recipe. :)

Marina K