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Pasta Salad with Tomatoes, Zucchini, and Feta
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Pasta Salad with Tomatoes, Zucchini, and Feta

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

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, 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 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.