Ingredients
1/2 pound dry bowties
1 tablespoon olive oil
2 tablespoon finely chopped fresh parsley
2 tablespoon finely chopped fresh dill
1 teaspoon fresh thyme leaves
1/4 pound feta chesse
1 medium cucumber
1 large red bell pepper
5 -6 medium radishes
8-10 calamata olives
2 teaspoon capers
1 tablespoon coarsely chopped red onion
lemon dill dressing:
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
2 teaspoons minced shallot
3 tablespoons chopped fresh dill
1/4 cup vegetable oil
fresh ground black pepper
Directions
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Cook pasta al dente; rinse in cold water; drain; transfer to a serving dish and toss with olive oil
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Add parsley, dill, and thyme to the pasta and mix
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Cut the feta into 1/2 inch cubes, skin the cucumber half lengthwise, core, and slice into 1/4" thick crescent shaped pieces to yield one cup. Julienne the bell pepper. Slice the radishes paper thin. Pit and coarsely chop the olives.
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Add the feta cheese, cucumber, bell pepper, radishes, olives, capers, and red onion to the pasta.
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Make dressing and toss with salad:
Whisk together lemon juice, garlic, parsley, shallots, and dill.
Gradually add vegetable oil while whisking.
Add black pepper to taste.
Whisk again before serving.
Servings
8