My Dream Pasta Salad with Herbs and Preserved Lemons

Ingredients

• 1-450 gram bag pasta, I used gemelli but any short pasta will do here
• 6 small cucumbers (I love Persian for this), cut into ½ inch thick chunks 
• 1 Fennel, thinly sliced 
• 1/3 cup castelvetrano olives, sliced 
• 1 cup Sheep’s milk feta, crumbled 
• 2 cups cherry tomatoes, sliced in half 
• 2 cups arugula 

Dressing

• 1 tablespoon preserved lemon rind, finely chopped 
• 1 garlic clove, grated 
• 1/3 cup extra virgin olive oil 
• 1/2 tsp kosher salt 
• 1/4 cup dill, finely chopped
• 1/4 cup parsley, finely chopped 
• 1 lemon, juiced

Directions

1. Start with the dressing. Place the lemon rind, grated garlic, lemon juice and kosher salt into a bowl. Whisk while streaming in extra virgin olive oil and then add in the dill and parsley. Check for seasoning and keep to the side.
2. In a large salad bowl add the noodles, arugula, cucumbers, cherry tomatoes, fennel, olives, and feta. Top with the dressing, toss well to coat and enjoy!