Pine Nut & Feta Pasta Salad

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.

• Ready In: 35 mins
• Serves: 6-8

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. 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!