Recipe & Photo By: Colleen Johnson
This summery pasta salad is packed with crisp cucumber, salty feta cheese, luscious tomatoes and fresh dill. It gets a boost of flavour from a hit of lemon zest and plenty of freshly ground black pepper. Though this salad tastes even better the next day, it’s flavourful enough that it can be served straight away.
- 2 cups uncooked penne
- 1/2 cup olive oil
- zest and juice of 1 lemon
- 1 large tomato, chopped
- 1/2 English cucumber, chopped
- 2 scallions, chopped
- 3 tbsp fresh dill
- 1 1/2 cups crumbled feta cheese
Cook the pasta in salted boiling water until cooked through, about 12 minutes. While you’re waiting for the pasta to finish cooking, mix up the salad dressing in a large bowl. Combine the olive oil, zest and lemon juice together and then add the tomato, cucumber, scallions, dill and feta cheese. When the pasta is done, drain and rinse with cold water until the pasta is cool to the touch. Toss the pasta with the dressing and the tomato mixture and season generously with freshly ground black pepper.
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