Pasta Salad with Tomatoes, Zucchini, and Feta

Ingredients:

Lemon Vinaigrette:

• 2 tbsp olive oil
• Zest and juice of 1 large lemon
• 1/2 tsp honey
• Sea salt and freshly cracked pepper, to taste

Pasta Salad:

• 12 oz cavatappi pasta, cooked per instructions & cooled
• 8 oz grape tomatoes, halved
• 2 zucchini, diced
• 1 baby yellow bell pepper, diced
• 1/4 red onion, diced
• 1/4 cup fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste

Directions:

Combine the olive oil, canola oil, lemon juice, honey, sea salt and freshly cracked pepper, to taste. Set aside to let the flavors mingle.
Cook the pasta in salted water per instructions. Drain and rinse the pasta in cool water; set aside until completely cooled.
Add the chopped tomato, zucchini, bell pepper, red onion, and parsley together in a large bowl. Drizzle the pasta with the vinaigrette and season with sea salt and freshly cracked pepper, to taste, then toss until evenly coated. Let the pasta sit for 10-15 minutes, stirring occasionally, to let the pasta soak up the vinaigrette. Sprinkle with feta cheese right before serving. Enjoy.