I saw this recipe on The Pioneer Woman this week and it made me excited to plant a garden. Yesterday, I had a luncheon for some special friends from church and we enjoyed this salad. I did alter the recipe slightly but enjoyed the simplicity of the recipe.
Pasta Salad with Tomatoes, Zucchini and Feta
Adapted from The Pioneer Woman
1 lb mini Farfalle (bowtie) pasta
4 tablespoons extra virgin olive oil
juice of large lemon
1/2 teaspoon salt
freshly ground pepper to taste
3 zucchini, diced
3 medium tomatoes, diced
8 ounces sun dried tomato and basil crumbled feta cheese
1/3 cup fresh parsley, minced
Cook pasta until done. Drain and rinse in cold water. In small bowl, mix together lemon juice, 3 tablespoons olive oil, salt and pepper. Pour over noodles in large bowl and toss. In medium sized frying pan, cook zucchini in 1 tablespoon olive oil over medium heat for 3-4 minutes. Add zucchini, tomatoes, feta cheese and parsley tossing to combine. Chill several hours.