Summer Pasta Salad

This is a really easy and lite-ish pasta salad that keeps clear of the traditional mayonnaise, which is the last thing you want at a summer picnic or especially the beach.

Ingredients 

• 1 pound of farfalle pasta
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup olive oil
• 4 tablespoons basil, chopped
• 3 tablespoons dill, chopped
• 3 tablespoons cilantro, chopped
• 3 tablespoons chives, chopped
• 1 large shallot, finely chopped
• 1 red bell pepper, rough chop
• 1 yellow bell pepper, rough chopped
• 1 large jalapeño, fines chopped
• 1 cup feta cheese, crumbled (more if you like)
• Kosher salt and freshly ground pepper

Making It

• Bring a pot of water, 2 tablespoons each of salt and olive oil, to a rolling boil then add the pasta and cook for just under the recommended time–you don’t want crunch but you want in to be firm.  Strain and put in a mixing bowl
• Immediately mix the olive oil and lemon juice and add to the strained pasta, salt & pepper to taste.  Set aside until room temperature.
• Add all of the other ingredients and let sit for an hour and serve
• You an always toss on a little more olive oil and lemon juice just before serving to “wake it up”