Pasta Salad with Roasted Tomatoes, Zucchini, Feta and Lemon

1 box farfalle (bowtie) pasta or any small pasta shape, I used small shells
2 or 3 tablespoons extra virgin olive oil
1 whole lemon (more or less to taste)
salt and freshly ground pepper
2 whole zucchini, cut in small dice or wedges
10 ounces grape tomatoes, halved lengthwise (I used heirloom tomatoes and yellow peppers and roasted them first with a little garlic)
1/3 cup minced fresh parsley (more or less to taste)
6 ounces, crumbled Feta cheese

Cook pasta according to package directions. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste. Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more.

Cover and chill before serving.

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