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Pasta Salad with Tomatoes, Zucchini, and Feta

Pasta Salad with Tomatoes, Zucchini, and Feta

I saw this recipe on The Pioneer Woman site and decided it would be paired nicely with the Razor Clams and Strawberry and Avocado Salad with Honey Maple Poppy Seed Vinaigrette I was serving for dinner.  The great thing about this salad is that you can use virtually any veggie you have on hand.  I adapted the recipe a bit by adding yellow bell pepper and red onion as well as adding honey to the vinaigrette.  This pasta salad was easy to make and tasted fresh, light, and delicious.  We all loved it including the kids.

Pasta Salad with Tomatoes, Zucchini, and Feta

How to Make a Pasta Salad with Tomatoes, Zucchini, and Feta

Combine the olive oil, canola oil, lemon juice, honey, sea salt, and freshly cracked pepper, to taste.  Set aside to let the flavors mingle.

Cook the pasta in salted water per instructions.  Drain and rinse the pasta in cool water; set aside until completely cooled.

Add the chopped tomato, zucchini, bell pepper, red onion, and parsley together in a large bowl. Drizzle the pasta with the vinaigrette and season with sea salt and freshly cracked pepper, to taste, then toss until evenly coated. Let the pasta sit for 10-15 minutes, stirring occasionally, to let the pasta soak up the vinaigrette. Sprinkle with feta cheese right before serving.  Enjoy.

Pasta Salad with Tomatoes, Zucchini, and Feta

 

Pasta Salad with Tomatoes, Zucchini, and Feta

Pasta Salad with Tomatoes, Zucchini, and Feta

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Greek
Servings: 8
Author: Pam / For the Love of Cooking

Equipment

  • Large pot

Ingredients

Lemon Vinaigrette:

  • 2 tbsp olive oil
  • Zest and juice of 1 large lemon
  • ½ tsp honey
  • Sea salt and freshly cracked pepper to taste

Pasta Salad:

  • 12 oz cavatappi pasta cooked per instructions & cooled
  • 8 oz grape tomatoes halved
  • 2 zucchini diced
  • 1 baby yellow bell pepper diced
  • ¼ red onion diced
  • ¼ cup fresh parsley chopped
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Combine the olive oil, canola oil, lemon juice, honey, sea salt, and freshly cracked pepper, to taste. Set aside to let the flavors mingle.
  • Cook the pasta in salted water per instructions. Drain and rinse the pasta in cool water; set aside until completely cooled.
  • Add the chopped tomato, zucchini, bell pepper, red onion, and parsley together in a large bowl. Drizzle the pasta with the vinaigrette and season with sea salt and freshly cracked pepper, to taste, then toss until evenly coated. Let the pasta sit for 10-15 minutes, stirring occasionally, to let the pasta soak up the vinaigrette. Sprinkle with feta cheese right before serving. Enjoy.
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20 Comments

  1. This turned out really nice. I replaced the parsley with fresh oregano and added lots of black pepper. Thank you for sharing.