Thursday, April 7, 2011

Pasta Salad WIth Tomatoes, Zucchini and Feta

Even though we actually saw SNOW last week I have faith that spring is near! It makes me giddy just thinking about all the yummy foods that go with spring and summer; BBQ, fresh fruits and veggies, crispy salads, iced tea/cold beers/Margaritas...

This is the perfect pasta to get you in the Springy mood! It comes from The Pioneer Woman and it is De-LISH!


  • 12oz Farfalle (bow-tie) pasta
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 whole lemon (more to taste)
  • salt
  • black pepper
  • 2 whole zucchini cut into small wedges or diced
  • 10oz grape tomatoes, halved lengthwise
  • 1/3 cup minced fresh parsley (I only had fresh basil which was great too)
  • 6oz crumbled feta
Cook pasta until done. Drain and rinse in cold water until completely cool. Add EVOO and lemon juice, then salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes and feta. Toss to combine. Adjust seasonings if necessary. Squeeze in a little more EVOO or lemon juice 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.

**Add grilled shrimp, chicken or flank steak if you need a little protein.

It really is amazing how just a few fresh ingredients make such an incredible meal! I never thought I'd like raw zucchini but this was really delicious. I made it again today without the pasta and it was a great low-carb alternative.

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