Yes, yes, I know pasta salad has been done a million times, however this is a different take on the boring, generic pasta salad that we’ve come to loathe. I use a basil, mint pesto as the base for this dish and once you have some on hand (and I definitely recommend that you do, especially in the summer), you can pull this together in no time. There is wonderful flavor and texture in every bite and it’s even better the next day.

Feel free to vary the ingredients to your liking and use what you have on hand. Given that it has mint, tomatoes, kalamata olive, pine nuts and feta, I would say that it’s a loose adaption of a greek pasta salad. I have not given specific amounts here, because you can be very flexible with this. Personal preference and availability of ingredients definitely play a big part in pulling this together. Don’t be afraid to add more of those things you love or have an abundance of. Alternatively, if you don’t like a certain ingredient, then just leave that out.

INGREDIENTS
basil mint pesto
extra virgin olive oil
1 lb. mini farfalle pasta or other small pasta, see note below
cherry tomatoes, halved
kalamata olives, pitted, sliced in half
toasted pine nuts
kosher salt & fresh ground pepper
feta cheese, crumbled or cubed
fresh basil & mint, julienned

DIRECTIONS
First, cook the pasta, according to the package directions and be careful not to overcook it. No one likes a mushy pasta. Meanwhile, if you don’t already have some on hand, make the basil mint pesto, which should only take about 8-10 minutes.

Next, drain the pasta and while still warm, add some of the pesto and stir to combine. Again, no specific amount; if you like a stronger flavor, add more, but taste as you go. I often add a drizzle of olive oil and a bit of the olive brine for additional flavor. Then, add the tomatoes, olives, pine nuts, stir to combine and season with salt and pepper. Remember, the feta is a bit salty, so be careful with your salt.

Finally, add the feta cheese, the julienned basil and the mint. If too dry, add another drizzle of the olive oil and/or another drizzle of the olive brine.

NOTES
I add the feta cheese at the very end, because I don’t want it to break down and get mushy. I also reserve some of the fresh herbs for sprinkling on top, just before serving. It’s not essential, but just makes for a prettier presentation.

A few great additions to this are, julienned red bell peppers, sliced scallions or sliced shallots. Another tasty option is a few sliced pepperoncini, and definitely feel free to add some of the brine from these as well, it all just adds up to more flavor.

Also, you can certainly vary the pasta shape to your liking or what you have on hand. Orecchiette is a definite favorite of mine because it has little pockets and they grab some of the ingredients, making for an even tastier bite. Another point, although I don’t give specific amounts here (other than the pasta), you do not need to buy multiples or large amounts of any one ingredient.