Hope everyone has a great July 4th holiday!
Jen
Grown Up Pasta Salad
Ingredients
12 ounces of dried penne pasta (about 4 cups cook)
2 cups cherry tomatoes quartered
1 medium cucumber, skinned, seeds removed, and diced into cubes
1 medium red onion diced
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons of chopped fresh basil
2 tablespoons of chopped fresh oregano
4-6 cloves of garlic minced
kosher salt to taste
fresh cracked pepper to taste
1 cup of crumbled feta cheese (4 oz)
Cook pasta according to instructions. I tend to leave mine a bit toothy but it's up to your preference. Strain and place in colander in a ice bath to cool down.
In a small bowl mix lemon juice, minced garlic, oregano, basil and olive oil until combined.
In a separate bowl combine chopped vegetables and toss to mix. Add cooled pasta and toss until mixed. Coat with the lemon juice olive oil mixture. Top with crumbled feta cheese. Adjust seasonings to taste.
Make sure to not add feta cheese until the pasta is completely cooled. You can cool the mixture without feta for two hours prior to serving then add feta right before guests arrive.