Garlic Pasta Salad

This recipe is for a BBQ or picnic perfect pasta salad featuring  Kricklewood Farm Savoury Garlic Dressing. (BTW, this dressing makes a great bread dipper too!). Every summer meal needs a great pasta salad, and this is the one that people will be talking about all season long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. 

Ingredients:

• 3 cups uncooked fusilli pasta
• 2 heaping cups halved cherry tomatoes
• 1 cup cucumber, sliced and quartered
• 1 small onion, thinly sliced
• 1 cup crumbled feta cheese
• 1 cup basil leaves, torn
• ¼ cup toasted pine nuts (optional)
• 1/3 cup or to taste Kricklewood Farm Savoury Garlic Dressing
• 1 tbsp Kricklewood Farm Sunflower Oil 

Directions:

1. Bring a large pot of salted water to a boil. Prepare the fusilli pasta according to the package directions, or until slightly past al dente.
2. Drain the pasta, toss it with a little Kricklewood Farm Sunflower Oil so that it doesn’t stick together and let it cool to room temp.
3. Transfer to a large bowl with the tomatoes, cucumber, onion, feta cheese, basil, and pine nuts.
4. Pour the Kricklewood Farm Savoury Garlic Dressing and toss to coat.
5. Season to taste with more salt and pepper and serve.