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.