lemon pasta salad
_ Ingredients
Dressing Ingredients
3 tbsp olive oil
4 tbsp freshly squeezed lemon juice
1.5 tsp honey
1.5 tsp lemon zest
0.5 tsp crushed red pepper flakes
Pasta Salad Ingredients
5 cups dry bowtie pasta
0.25 cup pine nuts
1 heirloom cherry tomatoes
0.5 tsp olive oil
0.25 tsp salt
black pepper
1 cup chickpeas
0.5 cup crumbled feta cheese
1/3 cup green olives
1/4 cup basil chopped
_ Instructions
Cook the pasta according to directions on the box to desired
tenderness. Drain, rinse with cool water till pasta is room temperature.
Reserve.
Heat a medium saute pan over medium heat and toast the pinenuts,
stirring frequently, until golden brown and fragrant. Reserve pinenuts
in a small dish; keep the pan on medium heat.
In a small bowl, combine tomatoes, olive oil, 1/4 tsp salt and pinch of
black pepper. Toss to combine, then add the tomatoes to the hot pan
you toasted the pinenuts in. Give them a shake occasionally and cook
over medium heat until blistered, about 10 minutes.
Whisk together dressing ingredients till well combined.
In a large salad bowl, combine all ingredients except tomatoes with
the dressing, tossing to make sure all ingredients are well coated. Add
the roasted tomatoes last-- gently stir them in, they will be very soft
and delicate. Add more salt to taste, if desired-- careful, the olives and
feta are pretty salty on their own!
Serve at room temperature or chilled.
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