Graza

In a small sautee pan, heat up a ½ cup of Frizzle on medium low heat to approximately 200F. Be careful not to heat your oil up too much, shallots fry up much better in lower temperatures.

Once heated, add your sliced shallots into the oil and fry for 7-10 minutes until golden brown. Remove the shallots from the oil and place on a paper towel lined plate to drain the excess oil.

For the dressing: In a food processor, blend together all the ingredients except the water until smooth. Slowly add in the water while the food processor is on and blend until desired consistency is reached. Add more water or lemon juice for a more drizzly texture. Set aside.

Bring a large pot of salted water to a boil, cook your pasta to Al Dente according to the package directions. Once cooked, strain your pasta and rinse it with cold water to stop the cooking process.

In a large mixing bowl, combine cooked pasta, cubed chicken, cherry tomatoes, cucumbers, toasted pine nuts, crumbled feta, chopped chives, and stir to combine. Serve immediately topped with fried shallots, extra chopped herbs, crumbled feta, toasted pine nuts, and Drizzle.