12ozcavatappi pastacooked per instructions & cooled
8ozgrape tomatoeshalved
2zucchinidiced
1baby yellow bell pepperdiced
¼red oniondiced
¼cupfresh parsleychopped
Sea salt and freshly cracked pepperto taste
Instructions
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.