Pasta Salad with Zucchini & Cherry Tomatoes

By á-2799

Best at room temperature

Ingredients

• 1 small red onion, chopped
• 4 small zucchini
• 1 red pepper, roasted, peeled an chopped
• 2 c cherry tomatoes, halved
• 1/2 c chopped mint
• 1/3 c olive oil
• 3 tbsp lemon juice
• 2 tbsp drained capers
• 1 tbsp red wine vinegar
• 1 1/2 tsp crumbled dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb short pasta
• 4 oz feta cheese, cubed

Preparation

Step 1

Place onion in bowl, add enough water to cover and let soak for 30 minutes. Meanwhile, in saucepan of boiling salted water, cook zucchini until tender when pierced with fork, about 10 minutes, drain. Remove and discard ends, halve lengthwise and let cool. Chop into bite-size chunks and transfer to large bowl; drain onion and add to bowl. Add red pepper, tomatoes, mint, oil, lemon juice, capers, vinegar, oregano, salt and pepper, toss well.
In large pot of boiling salted water, cook pasta according to package instuctions, drain, chill under cold water and drain. Add zucchini, mixture with cheese, toss to thoroughly mix.