Pasta Salad with Tomatoes, Zucchini, and Feta

The Pioneer WomanReviews(9)
Monica W.: "Yummy & refreshing! I will make this again!" Read More


  • 12 ounces farfalle (weight, 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 grape tomatoes (weight, Halved Lengthwise)
  • 1/3 cup fresh parsley (Minced)
  • 6 ounces crumbled feta cheese (weight)
Read Directions

NutritionView more



Calories170Calories from Fat50
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat
Calories from Fat50
Total Carbohydrate24g8%
Dietary Fiber1g4%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Monica W. 18 Jul
Yummy & refreshing! I will make this again!
Like the others I used a lot of feta extra lemon juice but I spiced mine with garlic salt and pepper I also added purple/red onion. It made a great side dish for BBQ, then the next day (Which tasted even better) I added grilled chicken and it became an entree. A very cost effective dish with lots of versatility that everyone enjoyed.
Liza Pacheco 22 Aug 2017
Great! Super quick. I wanted it to be warm so I used coconut spray and cooked the zucchini and grape tomatoes first in a pan with a little olive oil and added cipolline onions. Then did use a lot of feta like the others suggested. I used no salt and used more lemon juice.
Melanie Jacobs 8 Aug 2017
It was light and delicious. I used garden rotini since that's all I had and I used extra lemon and olive oil. I agree it's better with a lot of feta.
Jen 3 Jul 2017
A little bland. Tastes like it's missing something.
Kimberly P. 6 Aug 2016
Very delicious and I like using veggie pasta instead of regular pasta. Light refreshing and perfect for any occasion.
Myra T. 5 Jul 2016
Been making this salad for years! I also add in small mozzarella balls (the pearl size) and sliced black olives, it's fantastic.
Zoe E. 3 Jul 2016
This has been a family favorite since I was a little kid. People who had never eaten fresh zucchini were always amazed how good it is uncooked and used in this manner. The only thing different we do is add sliced black olives and omit the salt. The salt omission I think was because my mom was never big to begin with. It's my go to dish for pot lucks because it's easy to make and always a huge hit. I've been asked several times to please bring that pasta zucchini salad. Even though it's so much more.
Mary C. 28 Apr 2016
I love it! The dressing is great with the feta. I didn't use the bow-tie pasta though, I used what was in my pantry - penne. And it came out as good. Mary