Basil, Feta, and Roasted Red Pepper Pasta Salad
This basil, feta, and roasted red pepper pasta salad is a delightful fusion of flavors that will take your taste buds on a journey.
Ingredients
Dressing
- 2 cups basil leaves from one entire plant from grocery store
- ½ lemon juiced
- 1 teaspoon honey
- ¼ cup feta 40g
- ½ teaspoon salt
- ½ Aleppo pepper or red pepper flakes
- ½ shallot
- 1 small clove garlic
- ¼ cup Olive oil
- 2 tablespoon feta water or more as preferred
Pasta Salad
- 8 oz trofie or other short pasta
- 1 ¼ cup diced jarred roasted red peppers (about 3-4 peppers), sliced
- 2 cups chopped spinach
- 2 cups broccoli blanched and chopped
- ⅔ cup feta crumbled
- ½ Aleppo pepper or red pepper flakes, optional
Instructions
- In a large pot, boil the trofie (or other pasta) in salted water according to package instructions. While boiling, add the broccoli into the same pot. Cook the broccoli for 90 seconds - 2 minutes. Using a slotted spoon, pull the broccoli out and drain. Alternatively, add the broccoli when the pasta has 2 minutes left, and drain both together.
- While boiling, make the dressing. Combine all dressing ingredients to a food processor and blend on high for about 1 minute or until desired consistency is reached. Taste and adjust seasoning to your liking.
- Compile the salad. Allow the noodles to cool for a few minutes, then add to a large bowl. Add the diced roasted red peppers, broccoli, spinach, feta, and dressing to the bowl. Mix until thoroughly combined. Option to sprinkle some Aleppo pepper on top. Serve and enjoy.
Video
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