Ingredients
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1/2 cup extra virgin olive oil
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3 tablespoons fresh lemon juice
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1 teaspoon finely grated lemon rind
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1/2 teaspoon salt (to taste)
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fresh ground black pepper
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1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
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1/2 lb feta cheese, dried and crumbled
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1 lb penne (or other short tube pasta)
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6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
Instructions
- Slice peppers into ¼†wide strips, lengthwise. Place strips in a large bowl.
- Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
- Toss dressing with the red pepper strips.
- Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a “chiffonade†in case you want to impress your friends.
- Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
- Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
- Combine pasta with marinated peppers and dressing.
- Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
- Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
- Garnish with basil chiffonade.