DIRECTIONS

1. 1. Extract color from fresh basil for 1-2 seconds in boiling water, place in food processor with Extra virgin olive oil, blend, longer the better, strain out chunks with sieve
2. Boil Cous Cous for 8 minutes and cool
3. In saute pan lightly toast pinenuts
4. With a mandolin or slicer, slice half of cucumber into ribbons
5. Dice the remaining cucumber, 1/2 of the grape tomatoes, 1/4 of a red onion, and chop 1/2 of the fresh oregano
6. Mix the diced vegetables with chilled cous cous, chopped oregano, zest of lemon, and 6 oz of Stancato’s Italian dressing, season with salt and pepper to taste
7. Slice remaining vegetables in half as well as Kalamata olives, for plating
8. Using cookie cutters, place cylinders of pasta salad on plate, wrap with cucumber ribbons and garnish with fresh sliced vegetables, fresh oregano, toasted pinenuts and crumbled feta
9. Drizzle salads with remaining 2 oz of Stancato’s Italian dressing and premade basil oil
10. Optional garnish of lemon wedge