Greek Pasta Salad

Pioneer Woman's Pasta Salad with Tomatoes, Zucchini and Feta but I added the "Greek Oregano" hence, "Greek Pasta Salad"

• 12 ounces, weight Farfalle (bowtie) 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
• ⅓ cups Minced Fresh Parsley
• 1 tbsp. Minced Fresh Greek Oregano
• 6 ounces, weight Crumbled Feta Cheese

Pour the whole box of pasta in a pot of boiling water.  This pot of water was boiling, it really was.

So while the pasta is boiling, take your two zucchinis

and start dicing them like this and then into bite-sized chunks

then take the tomatoes and cut each in half - lengthwise

like this - set aside along with the zucchini

so my pasta was done boiling as I finished dicing my vegies.  Carefully pour the pasta into a strainer and run cold water through it until it's thoroughly cooled.

Put the cooled pasta in a bowl.  Now add the olive oil

then add the lemon (make sure you've taken out all the seeds first)

sprinkle in the salt & pepper

stir completely but ever so gently

now add the zucchini, tomatoes, parsley and oregano, stir gently

then add the Feta cheese, crumble it if it isn't already

stir some more and gently once again - you don't want to tear the pasta apart.  Set in the refrigerator to chill for a couple of hours.....

and then take it to your company cookout/baseball game!

 

Take home whatever isn't eaten from the company cookout and save it and enjoy it the next day as you sit in the patio, feeling the cool breeze, by the pool after doing hours of yardwork.