Greek Pasta Salad with Honey, Feta and Basil

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Greek Pasta Salad with Honey, Feta and Basil

Author: Madeline King

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

You have to try this perfectly bright and refreshing pasta salad! Fresh crunchy veggies and bits of tangy local feta are suspended throughout. The salad is finished with a coating of delicious homemade herb vinaigrette using our Boyajian infused olive oil. This is an excellent prep-ahead salad — the flavors meld together as it marinates in the fridge.

Ingredients

Salad

• 1 (12 oz.) bag Nomad Fusilli
• 1 English cucumber, sliced into half moons (2 cups)
• 1.5 cups grape tomatoes
• 1/2 small red onion, thinly sliced then rinsed to remove harsh bite (scant 1/2 cup)
• 3/4 cup Divinia Feta-stuffed Olives, sliced (can sub black olives)
• 1 green pepper (seeds removed), chopped (1 cup)
• 3 Tbsp. chopped fresh parsley
• 4 oz. local feta, crumbled

Dressing

• 1/2 cup Boyajian Basil Olive Oil
• 3 Tbsp red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 bunch fresh basil, finely sliced into ribbons
• 1 1/2 tsp minced garlic
• 2 tsp local honey
• Salt, to taste

Instructions

1. Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, oregano, basil, garlic, honey and salt in a medium mixing bowl, set aside.
2. Cook pasta to al dente according to package instructions, then drain and place on a tray until cool.
3. Meanwhile add cucumber, tomatoes, onions, black olives, bell pepper and parsley to a large bowl.
4. Add cooled pasta to bowl, whisk dressing once more then pour over mixture in bowl. Toss, add in feta, toss again.
5. Thin mixture with up to 3 Tbsp. water. Chill if desired or serve right away.