Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."
Recipe information
Yield
Makes 8 side-dish servings
Ingredients
7 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice
3 tablespoons whole grain mustard
2 garlic cloves, minced
2 teaspoons grated lemon peel
12 ounces penne pasta
2 cups small cherry tomatoes, halved
1 1/2 cups chopped red bell peppers
1 1/2 cups crumbled feta cheese
1 cup chopped green onions
Preparation
Step 1
Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. Season dressing with salt and pepper.
Step 2
Cook penne in 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, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
