It won't keep your visitors waiting for the following dish for very long, and the preparation of this pesto pasta with feta salad won't take you or your guests very long at all, either. Dishes that don't need a lot of work to make but yet manage to pack a lot of flavor into their punch have my utmost respect. I have a profound regard for recipes like that. This dish calls for just six ingredients, and it can be put together in about twenty minutes to serve as lunch for a whole household. This recipe is one of my favorites for a multitude of reasons, but one of those reasons is that it can be used to produce either a side dish or an entire supper on its own. This versatility is one of the reasons why this recipe is one of my favorites. If you want to give things a little bit of a twist, you can liven things up by adding some chicken or tofu as an additional source of protein. This is something you can do if you want to give things a little bit of a twist. If you were to add some nuts and seeds to this dish, such as almonds, pine nuts, olives, or seeds, the flavor would be elevated to a whole new level. Even if it is possible to make pesto in the comfort of one's own home, I strongly recommend going to the store to buy it instead because not only is it very reasonably priced, but it is also packed full of flavor. Even if it is possible to make pesto in one's own home, I strongly recommend going to the store to buy it. Pine nuts, oil, garlic, and basil are the four primary ingredients that are combined to make pesto, a tasty sauce that is produced by combining a variety of different components. 
If you are lactose intolerant or unable to eat dairy products for any other reason, you may make this meal without the mayonnaise and the cheese by omitting those two ingredients. When I make this sauce, one of my go-to strategies for extending the shelf life of the sauce and making a creamy sauce at the same time is to add some mayonnaise with the other components together with the other elements. This allows the sauce to stay fresh for a longer period of time. It is possible to keep this salad in the refrigerator for up to three days if it is sealed in an airtight container; but, beyond that time, the salad will begin to lose some of its freshness. Getting the pasta ready is as easy as bringing a large pot of salted water to a boil, adding spirals of pasta, and boiling the spirals until they are firm to the bite, which should take a total of around eight minutes. The preparation is really straightforward. Mix the pesto, mayonnaise, shredded cheese, and ground black pepper together in a dish with a low-sided container. Combine thoroughly. Include the cheese that has been shredded in the mixture. When the spaghetti is finished cooking, transfer it to a large bowl or dish, and immediately afterward, dot the surface of the spaghetti with a portion of the feta cheese. The remaining crumbled feta cheese should be distributed evenly over the surface of the pasta, the pesto mixture, and the cherry tomatoes that have been cut in half. When combining all of the ingredients using a large wooden spoon, you need to be careful not to over-mix everything so that you don't ruin the dish. Either store it in the refrigerator to maintain its quality until you are ready to use it, at which point you can serve it, or you can serve it as soon as it is ready to eat. If it is hermetically sealed in a container that does not allow air to circulate around it, then it may be stored in the refrigerator for up to three days without going bad. Enjoy! 
Pesto Pasta with Feta
Do you believe that a picnic would be lacking in anything significant if there wasn't a bowl of pesto pasta salad with feta? That is not something that we believe to be the case, nor do we think that this is something that we believe to be the case. Due to the fact that it is served at room temperature, this delectable dessert is perfect for enjoying while lounging about in a park or on the grass since it is good for such settings due to the fact that it is perfect for such settings. A pesto pasta salad is a classic Italian meal that is made with homemade pesto, which is created by blending basil, pine nuts, and Parmesan cheese. The salad is then tossed with olive oil, pine nuts, and Parmesan cheese. In addition to that, it consists of tomatoes that have reached their peak ripeness and Parmesan cheese. It does not matter what kind of pasta you use as long as it has a consistency that is adequate enough to keep the sauce where it should be. You are welcome to offer pesto and penne with fusilli, which is a kind of short spiral pasta. However, if you are concerned about offending someone, don't be; we won't mind if you replace the fusilli with an old-fashioned spaghetti bow instead. If you want to get the best results from this recipe, you should be sure to use olive oil of the finest quality that your budget will allow you. You are free to prepare pesto up to three days before you want to serve it if you follow the recommendations provided in this insightful piece of guidance. It is best to hold off on adding the water from the noodles to the dressing until the salad is almost finished being assembled. Because of this, there will be no risk of the water being diluted. After transferring the pesto to a container that has a lid that securely fits it, you should next add a few drops of olive oil to the mixture. 
This will keep the color of the pesto from changing to brown. After it has been stored in the refrigerator, immediately cover it and continue to keep it in that location until you are ready to use it. Pasta has to be cooked in a sizable amount of salted water that has been brought to a boil until it can be chewed but still retains some of its bites. After removing any leftover cooking liquid from the pasta using a strainer, you should put aside 14 cups of the liquid that was used for cooking it. After being washed, the pasta must be moved to a large basin where it must wait until it has cooled down completely before being put away. In a small skillet set over low heat, toast the pine nuts for around six to eight minutes, or until the color of their shells begins to change. While this is going on... Fry the garlic for about a minute, or until it has softened and developed an aromatic flavor while maintaining its suppleness. When you do this, you should do it when the garlic is still pliable. Please be patient and wait until it has cooled to room temperature. Place the pine nuts, garlic, parmesan, olive oil, lemon juice, and salt into the bowl of a food processor, and pulse the ingredients until they are well blended. The next step is to add the mixture that you made by crushing the garlic cloves and mixing them with the pine nuts. It ought to be sufficient to provide anywhere between five and six pulses at the very most. To attain the appropriate degree of smoothness in the finished product, continue to add the pasta water one tablespoon at a time while pulsing the food processor after each addition. Continue this procedure until the mixture has the desired consistency. After the spaghetti, pesto, and cherry tomatoes have been completely incorporated and stirred together, the dish may then be served. When you are ready to serve the dish, sprinkle some extra grated Parmesan cheese over the top. 
Pasta Salad with Feta
The Greek Pasta Salad is a straightforward side dish that can be put together in advance and consumed at room temperature, and it wouldn’t be better with feta. You should not exclude it from any get-together or potluck that you throw since it is an essential component of such events. A mouthwatering dish is produced when spaghetti, tomatoes, cucumbers, olives, and feta cheese are mixed with Greek dressing and then tossed together with spaghetti. The final product is a dish that is suitable for serving as a side dish. As a consequence of this, the meal that is prepared is going to be one that each and every person will undoubtedly take pleasure in eating. When we add chicken that has been grilled after being marinated in the Greek dressing that everyone in our household agrees is the best, we have a supper that will satisfy everyone in our household. Because I was interested in performing an experiment, I began by making some adjustments to the directions for the traditional Greek salad that I prepare, and then I utilized the resulting product as the foundation for a pasta salad that I also prepared. The objective of the experiment is to evaluate the relative merits of the two distinct salads to determine which of the two gives the best outcomes. This scrumptious pasta salad is garnished with juicy, perfectly ripe tomatoes, and it is seasoned with feta cheese and olive vinaigrette which is traditional in Greek cuisine. It is the ideal dish to serve either as the primary course or as an addition to another supper that has already been prepared. In order to put an end to the cooking process and ensure that the pasta is not contaminated in any way, you must give it one last washing in cold water. While the pasta is cooking, you need to quickly wash and cut the vegetables so that they are ready to eat when it is time to serve the dish. 
This will save you from wasting time. Just before you are ready to serve, combine all of the ingredients in a big bowl with the sauce, and then wait a few minutes to allow the combination time to become more cohesive after you have mixed the components after you have combined the components after you have combined the components. That can't possibly be as uncomplicated as it first seems to be, can it? We highly recommend that you use the bottled variety of Greek dressing rather than making your own because it is much simpler to work with and tastes just as wonderful as the homemade variety. Even though it would not be difficult for you to make your own Greek dressing to use in this dish, we still recommend that you use the bottled variety because it tastes just as wonderful as the homemade variety. When we prepare this dinner, the standard ingredients that are always included are spaghetti prepared with whole-wheat flour, Greek dressing that is on the less spicy end of the spice spectrum, and a wide selection of fresh veggies. These are the three things that we always include. In the event that the flavor is deemed to be too potent by your loved ones, you have the option of reserving the red onion for later use by reserving it in a bowl of cold water with a pinch of salt before you prepare the other components of the dish. This can be done in the event that the flavor is deemed to be too potent by the individuals in your household. You are free to complete this step before moving on to the preparation of the dish's other components. After giving it a ten-second shake in a shaker, pour the contents of the shaker through a sieve to remove any solids. Proceed with the process once more if required. 
This salad is wonderful whether it is consumed for lunch, or if it is served as a side dish at a picnic or a barbecue. Either way, it is great. It can be safely stored in the refrigerator for up to five days before it starts to lose its quality, which is the maximum amount of time it may be kept there.