Fustini's Oils and Vinegars
Lemony Pasta Salad

Add To Favorites

Lemony Pasta Salad

Reviews

This recipe does not have any reviews yet   be the first to write one

Lemony Pasta Salad


Submitted by Karen Ellen Mills

Ingredients

  • 2 cups penne pasta, cooked
  • 2 broccoli crowns, into small florets
  • 4 to 6 ounces of crumbled feta cheese
  • Zest from 1 lemon
  • ½ teaspoon of dried oregano
  • ¼ teaspoon ground black pepper
  • ½ cup sliced almonds
  • Salt and pepper to taste
  • 4-6 tablespoons Fustini’s Meyer Lemon Olive Oil


Hint

Adapted from Jessica Seinfeld’s latest cookbook, "The Can’t Cook Book"


Directions

Step 1. 

Cook pasta according to direction on package, minus 2 minutes.  Clean and cut broccoli into bite size pieces and add to the cooking pasta during the last 2 minutes of cooking.  Strain the pasta and broccoli mixture. In a large bowl, combine the feta cheese, lemon zest, dried oregano, pepper, and sliced almonds.  Add the pasta and broccoli and drizzle with Fustini’s Meyer Lemon Olive Oil and season to taste and mix well.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Nutrition Information

Nutritional information can be found listed with each product.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More