- 12
- 10 mins
- 20 mins
Ingredients
- 12 ounces, weight Farfalle (bowtie) Pasta
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole Lemons (more To Taste)
- Salt
- Freshly Ground Black Pepper
- 2 whole Zucchini, Cut Into Small Wedges Or Diced
- 10 ounces, weight Grape Tomatoes, Halved Lengthwise
- 1/3 cup Minced Fresh Parsley
- 6 ounces, weight Crumbled Feta Cheese
Preparation
Step 1
Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I wanted was a cold, healthy salad. I eventually came to my senses and decided to include pasta in the mix, and threw in tomatoes, zucchini, and—the best part—lots of feta cheese.
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.