Happy Fourth of July! (and a recipe)

Ready for some fireworks!

Happy Fourth of July! I hope everyone is enjoying a fun filled weekend with family and friends! Go see some fireworks, eat good food, play outside, and laugh often! If you have some extra time, maybe you could even try out this tomato, zucchini, and feta pasta salad! Enjoy your day!

Tomato, Zucchini, and Feta Pasta Salad

adapted from The Pioneer Woman

• 12 ounces, weight Farfalle (bowtie) Pasta
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Lemons (more To Taste)
• Salt
• Freshly Ground Black Pepper
• 2 cloves of Garlic
• 1 whole Zucchini, Diced
• 1 whole yellow squash
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• 1/3 cup Minced Fresh Parsley
• 6 ounces, weight Crumbled Feta Cheese

DIRECTIONS:

Cook pasta according to package directions. Drain and rinse in cold water until completely cool. Mix 1 tablespoon olive oil, 1/2 of a lemon’s juice, salt and pepper to taste, whisk and then pour over pasta noodles. Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Mix 1 tablespoon olive oil, other half of lemon’s juice, more salt and pepper, to taste, whisk. Pour over the rest of pasta salad. Mix well.  Add more of what you think it needs! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture. Let your taste buds be the judge!

ENJOY!!

Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.

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