This post is devoted to one of my (very few) signature dishes: Lemon Feta Pasta Salad. I found this recipe online years ago, before it was totally cool to find recipes online :) I have no idea where I got it, otherwise I'd credit the source. Anyways, I've adapted it over time (the biggest change was adding pine nuts), and it's my go-to dish for pot-lucks and other big events. I made it for Friday's Shabbat Luck because we were having a vegetarian dinner, and this fit the bill perfectly. I love it because it's colorful and lemony...my 2 main criteria for whether I like something, of course. It makes a lot, we're still eating leftovers from last week!
Lemon Feta Pasta Salad
7 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
3 tbsp whole grain mustard (the kind with the little brown balls. i despise mustard but you can't taste it.)
2 garlic cloves, minced
2 tsp lemon peel, grated
1/2 c pine nuts
12 oz penne
2 c halved cherry tomatoes
1 orange and 1 yellow bell pepper, diced
1 1/2 c crumbled feta
1/2 c chopped green onion
Whisk oil, lemon juice, mustard, garlic, and lemon peel in a small bowl to blend. Season with salt and pepper.
Cook penne in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl.
Add tomatoes, peppers, feta, green onion, and pine nuts. Pour dressing over and toss to coat. Season to taste with salt and pepper.