Pastaandpinenutsaladwithglutenfreeoption Recipes

PINE NUT & FETA PASTA SALAD

Pine Nut & Feta Pasta Salad image

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.

Provided by joy of jess

Categories < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

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)

Steps:

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!

Nutrition Facts : Calories 359.1, Fat 23, SaturatedFat 6.5, Cholesterol 25.9, Sodium 1079.1, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.7

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