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Dairy
Easy
30 Minutes
Diets 
This salad is so full of goodness, I serve it as a whole meal. The secret is the abundance of feta cheese, which gives it its delicious flavor even more than the dressing. Yield: 2 large servings
1 large sweet potato, peeled and cubed
2 tablespoons Tuscanini Olive Oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound Tuscanini Pasta, cooked and drained
1/3 cup cherry tomatoes, halved
1 Kirby, thinly sliced
4 ounces Ta’amti Feta Cheese
6 tablespoons Tuscanini Olive Oil
1/4 cup parsley flakes
2 tablespoons Heaven & Earth Lemon Juice
2 teaspoons basil
2 teaspoons honey
salt, to taste
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a medium mixing bowl, toss sweet potato with oil, salt, and pepper. Spread onto baking sheet and bake for 15 minutes. Toss and bake for an additional five minutes.
In a small bowl, whisk together dressing ingredients until smooth.
Place pasta, sweet potato, cherry tomatoes, and cucumber in a large bowl. Crumble feta cheese over vegetables and pour in the dressing. Toss and serve.
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