Pasta Salad with Tomatoes, Zucchini, and Feta

I saw this recipe on The Pioneer Woman site and decided it would be pair nicely with the Razor Clams and Strawberry and Avocado Salad with Honey Maple Poppy Seed Vinaigrette I was serving for dinner.    The great thing about this salad is that you can use virtually any veggie you have on hand.  I adapted the recipe a bit by adding yellow bell pepper and red onion as well as adding honey to the vinaigrette.  This pasta salad was easy to make and tasted fresh, light, and delicious.  We all loved it including the kids.

Combine the olive oil, canola oil, lemon juice, honey, sea salt and freshly cracked pepper, to taste.  Set aside to let the flavors mingle.

Cook the pasta in salted water per instructions.  Drain and rinse the pasta in cool water; set aside until completely cooled.

Add the chopped tomato, zucchini, bell pepper, red onion, and parsley together in a large bowl. Drizzle the pasta with the vinaigrette and season with sea salt and freshly cracked pepper, to taste, then toss until evenly coated. Let the pasta sit for 10-15 minutes, stirring occasionally, to let the pasta soak up the vinaigrette. Sprinkle with feta cheese right before serving.  Enjoy.

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Pasta Salad with Tomatoes, Zucchini, and Feta

Yield: 8

Prep Time: 15 min.

Cook Time: 10 min.

Total Time: 25 min.

Ingredients:

Lemon Vinaigrette:

2 tbsp olive oil
Zest and juice of 1 large lemon
1/2 tsp honey
Sea salt and freshly cracked pepper, to taste

Pasta Salad:

12 oz cavatappi pasta, cooked per instructions & cooled
8 oz grape tomatoes, halved
2 zucchini, diced
1 baby yellow bell pepper, diced
1/4 red onion, diced
1/4 cup fresh parsley, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the olive oil, canola oil, lemon juice, honey, sea salt and freshly cracked pepper, to taste. Set aside to let the flavors mingle.

Cook the pasta in salted water per instructions. Drain and rinse the pasta in cool water; set aside until completely cooled.

Add the chopped tomato, zucchini, bell pepper, red onion, and parsley together in a large bowl. Drizzle the pasta with the vinaigrette and season with sea salt and freshly cracked pepper, to taste, then toss until evenly coated. Let the pasta sit for 10-15 minutes, stirring occasionally, to let the pasta soak up the vinaigrette. Sprinkle with feta cheese right before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Pioneer Woman

 

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20 Responses to “Pasta Salad with Tomatoes, Zucchini, and Feta”

  1. 1

    mia xara — September 4, 2012 @ 10:55 pm

    What a colorful and light choice for lunch! Sounds quite tasty!!!

    [Reply]

  2. 2

    Kim in MD — September 5, 2012 @ 4:28 am

    This pasta salad looks delicious, Pam! I love the cavatappi pasta!

    [Reply]

  3. 3

    Mary — September 5, 2012 @ 5:14 am

    Cavatappi pasta makes me grin every time I see it. I know this was delicious!

    [Reply]

  4. 4

    Jenn's Food Journey — September 5, 2012 @ 5:35 am

    I can’t wait to make this.. I think I have everything for it too!! Looks wonderful!

    [Reply]

  5. 5

    Carol @ Always Thyme to Cook — September 5, 2012 @ 7:36 am

    Looks delicious, I love this combination!

    [Reply]

  6. 6

    Chung-Ah | Damn Delicious — September 5, 2012 @ 7:56 am

    I would have never thought to add zucchini to my pasta salad! It’s genius! And I really need to try those razor clams as well!

    [Reply]

  7. 7

    jackie @ marin mama cooks — September 5, 2012 @ 9:38 am

    What an easy and light pasta to serve up. I bet it tastes just as good cold as hot, perfect for my kid’s lunchbox.

    [Reply]

  8. 8

    pam — September 5, 2012 @ 10:39 am

    This is my kind of pasta salad!

    [Reply]

  9. 9

    teresa — September 5, 2012 @ 11:16 am

    i love all those colorful veggies! this is my kind of salad!

    [Reply]

  10. 10

    Lia — September 5, 2012 @ 11:19 am

    Hi PAm,
    This is one of my favourite combinations of flavours and it looks so delicious and colourful!
    Cheers,
    Lia.

    [Reply]

  11. 11

    Marjie — September 5, 2012 @ 2:31 pm

    Pasta salad is a nice side, especially for a holiday weekend picnic. I love all the veggies in this.

    [Reply]

  12. 12

    Blond Duck — September 5, 2012 @ 3:08 pm

    I know what I’m making Saturday….

    [Reply]

  13. 13

    Joanne — September 5, 2012 @ 5:22 pm

    This is definitely my kind of pasta salad! I love these light and fresh flavors.

    [Reply]

  14. 14

    Mary — September 5, 2012 @ 6:31 pm

    delicious looking pasta dish – love the flavors
    Mary x

    [Reply]

  15. 15

    Words Of Deliciousness — September 5, 2012 @ 7:37 pm

    Absolutely delicious. I love a pasta dish with vegetables like this. Always perfect no matter what you serve it with.

    [Reply]

  16. 16

    Angie@Angie's Recipes — September 6, 2012 @ 7:35 am

    An appetizing and delightful pasta for lunch!

    [Reply]

  17. 17

    Laurie@Womens Aprons — September 16, 2012 @ 6:26 am

    This would make a wonderful summer dinner dish. I love the curly pasta – it adds something to it!

    [Reply]

  18. 18

    Michael — September 17, 2012 @ 6:07 pm

    This turned out really nice. I replaced the parsley with fresh oregano and added lots of black pepper. Thank you for sharing.

    [Reply]

  19. 19

    Ellen Singer — December 11, 2012 @ 3:20 pm

    How much canola oil do you use?

    [Reply]

    • Pam replied: — December 11th, 2012 @ 3:48 pm

      You use 2 tablespoons of OLIVE oil. See recipe above.

      Pam

      [Reply]

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