Gather and prep
the mise en place (gathering everything in place).
Cook pasta in well-salted
boiling water until al dente (too the tooth).
Immediately rinse
pasta in cold water to stop cooking, drain.
Toss with 1 Tbsp.
olive oil (to prevent sticking).
In a medium sized
bowl, combine pesto, sundried tomatoes, pine nuts, onion, Pepper Salt, Wild
Ramp, Organic Five Seed Oil Blend, white balsamic vinegar, feta cheese and 2
Tbsp. Italian parsley.
Add the pasta to
the pesto sauce and toss well.
Salt and pepper to
taste.
The pasta soaks up
the pesto and oil and may dry out in the refrigerator over time. Feel free to
refresh the salad with more pesto, seed oil, or balsamic vinegar (according to
your taste buds) before serving.
