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Categories:
extra-virgin olive oil lemon juice whole-grain mustard garlic lemon peel penne pasta cherry tomatoes red bell peppers Feta cheese green onion
Viewed: 12 - Published at: 6 years agoIngredients
- 7 tablespoons extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 3 tablespoons whole grain mustard
- 2 garlic cloves, minced
- 2 teaspoons lemon peel, zest
- 12 ounces penne pasta
- 2 cups small cherry tomatoes, halved
- 1 1/2 cups chopped red bell peppers, yellow bell peppers or a combination of both
- 1 1/2 cups crumbled feta cheese
- 1 cup chopped green onion
Method
- Whisk oil, lemon juice, mustard, garlic, and lemon zest in small bowl to blend. Season dressing with salt and pepper.
- Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
