I’m making this RIGHT NOW for my husband who as just returned from 4 days in Chicago. SO YUMMY and fresh for a spring (ALMOST summer weather!) day!
Pasta Salad with Tomatoes, Peppers & Feta
Recipe from The Pioneer Woman
- 12 ounces b0wtie pasta
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole lemon (more to taste)
- Freshly Ground Black Pepper
- 10 ounces, grape tomatoes, halved lengthwise
- 1-2 whole green peppers, chopped
- ⅓ cups Minced Fresh Parsley
- 6 ounces crumbled feta
Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.