Directions

Bring a large pot of water to a boil over high heat. Add a generous amount of salt. Cook the pasta until al dente according to package directions.

Whisk 1/2 cup olive oil, lemon juice, lemon zest, red-pepper flakes with a pinch of salt in large bowl. Drain the pasta and add it to this mixture, stirring to coat the pasta well. Taste for seasoning. Set aside.

Lay the dandelion greens out onto a large serving platter or bowl. Top them with the still warm pasta and stir to combine. Let the salad cool completely, then top with the the olives, feta cheese, a drizzle of olive oil, and a few grinds of black pepper.