Pasta Salad with Tomatoes, Zucchini, and Feta
- 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
- ⅓ cups Minced Fresh Parsley
- 6 ounces, weight Crumbled Feta Cheese
- This recipe is vegetarian
- Produce
- Grape tomatoes (10 ounces)
- Lemons, whole (1)
- Parsley, Fresh (1/3 cups)
- Zucchini, whole Wedges Or Diced Small (2)
- Cooking & Baking
- Black pepper, Freshly Ground (1)
- Olive oil, Extra Virgin (2 Tablespoons)
- Salt (1)
- Pasta & Grains
- Farfalle (12 ounces)
- Dairy
- Feta cheese (6 ounces)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published March 28, 2011 (1 year ago).
228 people saved this recipe.
