Best Greek pasta salad

I absolutely love Bulgarian pure sheep's milk feta, but you can use any type of feta you'd like. However, I chose Bulgarian because I prefer a rich, buttery feta to compliment the lemon and walnut oil dressing I made the salad with. If you do use a more acidic, pungent, feta, I would suggest cutting back on the lemon juice.

You will need:

Half a package of farfalle (6 oz)
8 oz. sheep's milk feta
2 cloves of garlic, finely minced
1/4 cup walnut oil
1/4 cup lemon juice
2 small-ish Roma tomatoes, diced
8 large fresh basil leaves, chiffoned
2 teaspoons fresh dill, minced
2 teaspoons fresh chives, minced
Salt & pepper to taste

1. Boil pasta as directed. I like to take a minute or two off the cooking time for my pasta, since I like it al dente, and it'll keep cooking once I start mixing everything in a stainless steel bowl.

2. Drain pasta, toss in large bowl with walnut oil, lemon, garlic, and feta, and incorporate so that the feta has melted into the hot pasta a bit. Add the rest of the ingredients, sans tomatoes, and chill for 20-30 minutes. Add diced tomatoes, and here is where I threw in some leftover caramelized onions I made yesterday (such a good idea), and serve!

Doin' fine.

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Maybe i'll update my blog more often when I move to Seattle at the end of the year.

Until then, sorry, but i'm working forty hour weeks.

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