Pine Nut & Feta Pasta Salad

Ingredients

For the dressing

• 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

For the pasta

• 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. 1

   Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool.

2. 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. 3

   Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl.

4. 4

   Gently stir in dressing.

5. 5

   Chill for around 30 minutes to give flavors a chance to meld.

6. 6

   Cheers!