Рецепт Sunday Recipe Rewind: Athenian Pasta Salad

by Nicole Sherman

This is an excellent recipe. I love the Mediterranean feel

of this recipe with the feta and the oil. The red pepper really makes this

recipe so don’t skip this step unless you don’t like red peppers.

This is a recipe that would be great at a pot luck or just

as a simple side dish. It’s easy and delicious and it’s something you can make

ahead of time.

• 1/4 cup loosely packed fresh dill
• 1/2 cup of parsley finely chopped
• 1/2 cup green onion
• 1 large garlic clove minced
• 1/4 cup red bell pepper finely chopped
• 2/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 6 ounces feta cheese, cut into 1/4-inch pieces
• 8 ounces pasta shells
• 1/2 cup toasted pine nuts

Directions:

Place dill in a food processor.

With machine running, drop garlic through feed tube and

mince.

Add oil, lemon juice,

salt and pepper and mix a few seconds.

In a bowl add green onions and red peppers

Add pasta, parsley, toasted pine nuts and feta cheese

Add dressing from the food processor to the bowl and mix all

the ingredients together.

Refrigerate covered at least 3 hours or overnight.

Serve pasta salad at room temperature

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