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1
SALAD.
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2
Preheat the oven to 350 degrees.
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3
Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
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4
Let cool, then coarsely chop and set aside.
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5
Peel and core the cucumber and cut it into 1/2-inch cubes.
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6
Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
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7
Set aside.
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8
Fill a large saucepan two-thirds full of water.
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9
Add a pinch of salt and bring to a boil.
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10
Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
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11
Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
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12
Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
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13
Toss with the olive oil to keep the pasta from sticking together.
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14
Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
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15
Drizzle in the Lemon Vinaigrette and toss well.
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16
Season to taste with salt and pepper.
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17
Cover and store in the refrigerator for up to 2 days.
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18
LEMON VINAIGRETTE yield: 1 1/4 cups.
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19
Combine all the ingredients except the olive oil in a medium bowl.
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20
Mix well with a whisk.
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21
Add the oil in a slow stream, whisking as you pour.
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22
Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.
