1 lb. Montebello Organic Farfalle
1 organic cucumber, peeled, seeded, and diced
1 organic yellow pepper, diced small
4 oz. Odyssey Mediterranean Feta cheese, crumbled
1 pint organic cherry tomatoes, halved
1-2 organic shallots, sliced into rounds
Lemonn Herb Dressing
3-4 Tbsp. organic lemon juice
4-5 cloves organic garlic, minced
1 Tbsp. Boykin Apiaries Honey
1 tsp. freshly cracked pepper
½ tsp. kosher salt
Pinch of Frontier Co-op red pepper flakes
1/3 C Riojana olive oil
¼ C fresh organic parsley, minced
10-12 organic basil leaves, chiffonade
2-3 sprigs fresh organic rosemary, minced
2 Tbsp. fresh organic thyme leaves
Cook pasta according to directions. Drain and rinse under cold water.
Add all of your veggies and feta in with your pasta.
In a separate bowl, add the lemon juice, garlic, honey, pepper, salt, and red pepper flakes. Whisk to combine.
While whisking, slowly start streaming in olive oil until thoroughly combined.
Add in your herbs, whisk to combine. Taste and adjust seasonings as needed.
Add dressing to pasta, stir to incorporate.
Top with additional fresh herbs if desired.