Monday, January 5, 2009

Lemon Pasta Salad with Tomatoes and Feta


  • 7 TB extra-virgin olive oil
  • 4 TB fresh lemon juice
  • 3 TB whole grain mustard
  • 2 garlic cloves, minced
  • 2 tsp grated lemon peel
  • 12 oz penne pasta
  • 2 cups small cherry tomatoes, halved
  • 1 1/2 cups chopped orange bell pepper
  • 1 1/2 cups crumbled feta cheese
  • pine nuts to taste

  1. Whisk oil, lemn juice, mustard, garlic and lemon peel in a small bowl to blend. Season dressing with salt and pepper.
  2. Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain pasta with cold water to cool quickly and drain again.
  3. Transfer pasta to a large bowl. Add tomatoes, orange bell pepper, feta cheese & pine nuts. Pour dressing over and toss to coat. Yield: 8 servings

This tastes wonderful in the summer when you grill.

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