lemon pasta salad

_ Ingredients

Dressing Ingredients

3 tbsp  olive oil

4 tbsp freshly squeezed lemon juice

1.5 tsp honey

1.5 tsp lemon zest

0.5 tsp crushed red pepper flakes 

Pasta Salad Ingredients

5 cups dry bowtie pasta

0.25 cup pine nuts

1  heirloom cherry tomatoes

0.5 tsp olive oil

0.25 tsp salt

 black pepper

1 cup chickpeas

0.5 cup crumbled feta cheese

1/3 cup  green olives

1/4 cup basil chopped

_ Instructions

Cook the pasta according to directions on the box to desired 

tenderness. Drain, rinse with cool water till pasta is room temperature. 

Reserve.

Heat a medium saute pan over medium heat and toast the pinenuts, 

stirring frequently, until golden brown and fragrant. Reserve pinenuts 

in a small dish; keep the pan on medium heat.

In a small bowl, combine tomatoes, olive oil, 1/4 tsp salt and pinch of 

black pepper. Toss to combine, then add the tomatoes to the hot pan 

you toasted the pinenuts in. Give them a shake occasionally and cook 

over medium heat until blistered, about 10 minutes.

Whisk together dressing ingredients till well combined.

In a large salad bowl, combine all ingredients except tomatoes with 

the dressing, tossing to make sure all ingredients are well coated. Add 

the roasted tomatoes last-- gently stir them in, they will be very soft 

and delicate. Add more salt to taste, if desired-- careful, the olives and 

feta are pretty salty on their own!

Serve at room temperature or chilled.