Pioneer Woman - Pasta Salad with Tomatoes, Zucchini and Feta

As I've said before, I love Pioneer Woman. She's wonderful. And I made one of her pasta salad recipes for a baby shower yesterday. It was perfect for the hot summer brunch, everyone commented that it tasted good, it was basically divine. And, I plan to use left overs to eat alongside something grilled. Yum.

Serves 12

INGREDIENTS
12 ounces, weight Farfalle (bow tie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

DIRECTIONS:
Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.