Wednesday, June 22, 2011

Janice's Lemon Veggie Pasta Salad

The nutrition facts for this refreshingly different pasta salad can be found at Calorie Count!

Lemon Veggie Pasta Salad


12 ounces penne pasta, cooked til al dente
2 T Extra Virgin Olive Oil
1 lemon, juiced
1/8 t salt
1/8 t fresh cracked black pepper
2 Zucchini, diced
½ pepper, sweet red, chopped
1/4 sweet onion, chopped
1 pint cherry tomatoes, halved
⅓ C parsley, minced
6 ounces, Feta cheese, crumbled


Boil the pasta per package directions, drain and rinse in a colander with cool water to stop the cooking, then place in a serving bowl.

Mix with the olive oil and fresh squeezed lemon, then add salt and pepper to taste. Poor over pasta and mix well. I’m not much of a salter, but you may be, so taste when it’s done and increase the quantity as you like. 

Add zucchini, sweet red pepper, onion, tomatoes, parsley, and feta, and mix well. 

Taste and decide if you need more salt, pepper, lemon juice, olive oil, or feta.

Chill for a couple hours covered in a fridge.

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