lemon feta tomato pasta salad

feta on top

the summer is flying by so quickly! i have a ton of great recipes to share with you to utilize the beautiful produce this season brings, but i’ve been so busy having fun (see the pics from my birthday) and spending time outdoors that i haven’t been posting as regularly as i’d like (although i’ve been cooking more than ever!).

ready to be cut upmaking the dressing in the same bowl that the rest of the salad will go into

for example, i made this pasta salad for a bbq potluck we had with friends to celebrate the fourth of july. was that really two weeks ago? is that possible?

noodles cooked and cooled

regardless of the speed with which the summer is flying by, you must pause for a second and make this pasta salad! it is absolutely delicious and refreshing, with bright citrus, spicy garlic and green onions, and sweet cherry tomatoes.

sliced green onionssliced cherry tomatoesbell peppersveggies are in the salad bowl

i think i first had this pasta at my sister-in-law’s graduation party way back in 2006. since then, it’s become a staple side dish with our friends, one that gets suggested almost every time a salad or potluck is mentioned. this time around, however, my sister helped me change the recipe a bit by adding honey, a little more mustard, and vinegar to the dressing to round out the biting flavors of fresh lemons and raw garlic. and by jove, it turned out fantastic! so fantastic that i don’t think i’ll tweak the recipe again…well, at least not this summer. enjoy the latest adaptation below!

ready to eat!

lemon feta tomato pasta salad

adapted from epicurious
yields about 10 side dish servings

  • 17oz penne pasta
  • 8T olive oil
  • 4T lemon juice
  • 4T brown or whole grain mustard
  • 1T honey
  • 2 garlic cloves, minced
  • 2t lemon zest
  • 1t red wine vinegar
  • 2c cherry tomatoes, halved
  • 1 1/2c diced red bell peppers
  • 1 1/2c crumbled feta cheese
  • 1c chopped green onions
  • salt and pepper
    ________________________
  1. boil water in large pot over high heat
  2. add pasta and allow to cook until al dente, then drain and rinse under cool water to stop the cooking
  3. whisk olive oil, lemon juice, mustard, honey, garlic, lemon zest, and vinegar in large bowl until combined
  4. add pasta to the dressing and stir well
  5. add tomatoes, bell peppers, feta, green onions, and salt and pepper to taste, stirring well to combine all ingredients

3 thoughts on “lemon feta tomato pasta salad”

WordPress › Error

There has been a critical error on this website.

Learn more about troubleshooting WordPress.