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

Ingredients:

Salad:

1 large sweet potato, peeled and cubed

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon pepper

½ lb. pasta, cooked and drained

1/3 cup cherry tomatoes, halved

1 Kirby, thinly sliced

4 oz. feta cheese

Dressing:

6 tablespoons olive oil

¼ cup parsley flakes

2 tablespoons lemon juice

2 teaspoons basil

2 teaspoons honey

Salt to taste

Directions:

Preheat oven to 375°F. Line a baking sheet with 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 5 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.