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Prep 30min
Total30min
Servings6
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Ingredients
3
cups uncooked orecchiette (tiny disk) pasta
2
small zucchini, thinly sliced
1
pint cherry tomatoes, cut in half
Grated peel and juice of 2 lemons
1/4
cup olive oil
Salt and pepper to taste
1 1/2
cups crumbled feta cheese (6 oz)
1/2
cup chopped fresh basil leaves
1/2
cup pine nuts
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Steps
1
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
2
Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
3
Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.
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Add more Mediterranean flair by tossing in some sliced kalamata olives and a can of Progresso® cannellini beans, drained.
Basil sprigs and lemon slices make a pretty garnish for this pasta salad.
Toast the pine nuts to bring out their flavor. Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about 5 minutes, stirring frequently, until nuts begin to brown, then stirring constantly until golden brown.
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