lemon pasta salad |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
7
tablespoons olive oil
4
tablespoons lemon juice
3
tablespoons Dijon mustard
2
garlic cloves, minced
2
lemons, zest of, grated
salt and pepper
12
ounces penne pasta, cooked
2
cups cherry tomatoes, halved
1 1⁄2
cups chopped red peppers
1 1⁄2
cups crumbled feta cheese
1
cup chopped scallion
1⁄4
cup torn fresh basil
1⁄4
cup chopped fresh parsley
DIRECTIONS
Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
Pour dressing over and toss.
Add basil and parsley and toss.
Season with salt & pepper. |
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