Anne's Pasta Salad
Aaron Nichols
ingredients
- 1 pound farfalle (bow-tie pasta)
- 10 tablespoons lemon juice, freshly squeezed
- lemon zest, freshly grated from one lemon
- 1/2 cup extra virgin olive oil
- 1 cup green onions, white and green parts, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1 1/2 cups feta cheese, crumbled
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh basil, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
directions
- 1
Cook pasta in large pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain well in colander - do not rinse.
- 2
While pasta is cooking, remove zest from lemon with microplane, being careful not to grate any of the bitter white pith, set aside. Juice lemons. In a large bowl, whisk together 6 tablespoons of the lemon juice and the olive oil. Add HOT, drained pasta to lemon juice/olive oil mixture, mix well. Add salt and freshly ground black pepper. Set aside until cooled to room temperature, stirring often.
- 3
Meanwhile, toast pine nuts in a dry skillet over low heat until uniformly browned. Empty onto a plate or cutting board to cool. Slice green onions, halve cherry tomatoes, pit and halve olives, crumble feta cheese, and chop basil.
- 4
When pasta is completely cooled, mix in green onions, cherry tomatoes, olives, feta cheese, pine nutes, basil and lemon zest. Season to taste with reserved 3 or 4 tablespoons lemon juice and additional salt and pepper.
- 5
Cover and refrigerate until serving time.
Source: Anne Nichols
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