Farfalle Garden Pasta Salad

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Southern Living Cooking School


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1 (16-oz.) box farfalle pasta

1/2 cup extra virgin olive oil, divided

1/2 cup red wine vinegar

1 teaspoon grated lemon rind

1 teaspoon Dijon mustard

Salt and pepper to taste

1/2 pound fresh green beans, cut into 1-inch pieces

1 medium zucchini, diced

2 medium carrots, diced

1 pint cherry tomatoes, cut in half

1 (4-oz.) package crumbled feta cheese

2 green onions, sliced (white part only)

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh mint

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