Pasta Salad with Tomatoes, Zucchini, and Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 ounces, weight Farfalle (bowtie) Pasta2 Tablespoons Extra Virgin Olive Oil1 LemonSaltFreshly Ground Black Pepper2 whole Zucchini, Cut Into Small Wedges Or Diced10 ounces, weight Grape Tomatoes, Halved Lengthwise⅓ cups Minced Fresh Parsley6 ounces, weight Crumbled 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! 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.
Serving Size: 12
Recipe from https://thepioneerwoman.com/cooking/print-recipe/127478/#sizeFP
Number of Servings: 12
Recipe submitted by SparkPeople user HAWKEYERANT.
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.
Serving Size: 12
Recipe from https://thepioneerwoman.com/cooking/print-recipe/127478/#sizeFP
Number of Servings: 12
Recipe submitted by SparkPeople user HAWKEYERANT.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 5.9 g
- Cholesterol: 12.6 mg
- Sodium: 160.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.2 g
- Protein: 6.0 g
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