Lemon Pasta Salad With Tomatoes and Fetta (dairy)
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Ingredients 7 tablespoons olive oil 4 tablespoons fresh lemon juice 3 tablespoons whole grain mustard 2 teaspoons minced garlic 2 teaspoons grated lemon peel 12 ounces penne pasta 2 cups small cherry tomatoes, halved 1 1/2 cups chopped red bell peppers 1 1/2 cups crumbled feta cheese 1 cup chopped green onions

Instructions

In a bowl combine the oil, lemon juice, mustard, garlic, and lemon peel and whisk to blend. Season dressing with salt and pepper and set it aside.  Cook the pasta in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse the pasta with cold water to cool quickly and drain again. Transfer the pasta to large bowl. Add the tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hours.

Special Instructions

Serving Size

Serves 6 to 8.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .