Adrianne’S Rigatoni Pasta Salad

1. 1

   Cook pasta according to package directions. Do not overcook. Rinse with cold water and drain.

2. 2

   Spread bottom of serving bowl with 2 tablespoons olive oil. Place the pasta in the bowl and drizzle with an additional 1/4 cup olive oil. With hands, toss to coat.

3. 3

   Meanwhile in a bowl, add the following ingredients:

4. 4

   Greek Salad Dressing, oregano, garlic powder, and parsley

5. 5

   Mix well and pour over pasta. Don't mix. Next, add Feta cheese over pasta and sprinkle with Parmesan cheese.

6. 6

   Wash and paper towel dry 1/4-cup fresh basil. (You may double this amount.) Stack leaves into a couple piles. You want the leaves to all go in the same direction. Roll up your leaves lengthwise, so that the stems are parallel to the roll. With a sharp knife, begin slicing the roll perpendicularly, creating thin strips. The tighter the roll, the easier it is to make your slices thin. Add this to the pasta.

7. 7

   Next, toast pine nuts. Place the pine nuts in a roasting pan in a single layer. Place in a 400-degree oven and toss several times until nuts are light golden brown, about five to six minutes. Or, you can toast them in a frying pan. First lightly spray pan with cooking spray. Toast the nuts on medium-high temperature. Keep stirring with a wooden spoon or spatula. Do not walk away! They can burn in the blink of an eye!

8. 8

   Mix everything with your hands so you don't break up the pasta. Add Garlic Salt and Pepper to taste.

9. 9

   Cover with plastic wrap, and serve at room temperature. If you don't serve this right away, you may want to drizzle additional Greek dressing right before serving because after the cheese is added, the dressing gets absorbed. Store leftovers in refrigerator.

10. 10

    NOTE: You can substitute the fresh basil with fresh spinach.

* Per serving · 4 servings · Values may vary.