Free Recipe Wednesday! (Lemon Pasta Salad with Tomato and Feta Cheese)

Hello once again everyone and welcome to this week's Free Recipe Wednesday.  I hope everyone had a safe 4th of July holiday.  I'm sure there was plenty of delicious food out there, I know we had lots of good stuff.  Today's recipe was actually a 4th of July dish that I found on one of the many blogs that I read.  This recipe is an adaptation of a recipe on Epicurious.  Just click the link if you want to see the original recipe.  The reviews were mostly good on the original recipe but not great so I figured I would just use someone's adaptation.  It's definitely something my wife and I are going to try, albeit with gluten-free pasta instead.  If you are new to gluten-free cooking or just decide you want to try it with a healthier gluten-free pasta (you can get brown rice or quinoa pasta) keep in mind that the texture of the pasta becomes more firm when you refrigerate it.  If you're not a fan of pasta with a "bite" to it then you might want to avoid making this too far in advance as well as having leftovers.  Please enjoy this recipe and as always post comments below if you have opinions, ideas, etc.

Lemon Pasta Salad With Tomato and Feta Cheese

• 7 Tablespoons Extra-Virgin Olive Oil
• 2 teaspoons Grated Lemon Peel
• 1/4 cup Fresh Lemon Juice
• 1 Garlic Clove, minced
• 3 Tablespoons Whole Grain Mustard
• 12 oz Pasta
• 2 cups Cherry Tomatoes, halved
• 1/4 cup Fresh Basil, chopped
• 1 Yellow Pepper, diced
• 1 cup Crumbled Feta
• 1 cup Green Onion, chopped
• 1/2 cup Black Olives (or Kalamata), halved
• 3 Tablespoons Capers
• Sea Salt and Pepper

1. Whisk together olive oil, lemon peel, lemon juice, garlic, and mustard; add salt and pepper to taste.
2. Cook pasta of choice in boiling salted water until tender but firm; drain and rinse with cold water.
3. Transfer pasta to a large bowl; add tomatoes, basil, yellow pepper, feta, green onion, olives and capers.
4. Pour dressing on top and mix well.
5. Season to taste with salt and pepper.