Whole Wheat Bowtie Pasta Salad with Feta

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A quick-and-easy recipe for a successful picnic salad or simply a fresh, summertime pasta. We use the tangy, briny flavor of crumbled feta to capture the Mediterranean in this cold toss-up. Combine with ripe grape tomatoes and fresh, green zucchini with a hint of lemon for an instant hit.

Ingredients:

• 1 (1-pound) package DeLallo Organic Whole Wheat Farfalle
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 lemon
• DeLallo Natural Fine Sea Salt
• Freshly ground black pepper
• 2 1/2 cups diced zucchini
• 1 pint grape tomatoes, halved lengthwise
• 8 ounces crumbled DeLallo Feta
• 1/4 cup minced Italian flat-leaf parsley

Directions:

Bring a large pot of salted water to a boil. Cook pasta for al dente texture, according to package instructions. Drain pasta and rinse in cold water.

In a large mixing bowl, combine olive oil and the lemon juice of one lemon. Add about 1/2 teaspoon of both salt and pepper. Whisk to thoroughly incorporate. Add cooled pasta, zucchini, tomatoes, crumbled feta and parsley. Toss until completely mixed.

Add more salt and pepper to taste. This salad is best served chilled, after it has had a few hours to set.

Serves 8 to 10, as a side. Printer-friendly version