Warm Mediterranean Pasta Salad

What do you make for lunch when you’ve got 2 zucchini and a package of sundried tomato basil feta cheese that need to be used up? How about a Warm Mediterranean Pasta Salad?

I made this, ate it, cleaned up the mess, showered, and blogged about it all an hour before I had to leave for my hair appointment. Probably not the best idea I’ve had, but I got it done and with fifteen minutes to spare. And the kids are with Eric right now. It isn’t often that I actually get to make myself a lunch and sit down to eat it without the kiddos around. Eric can enjoy the leftovers when he gets home.

Warm Mediterranean Pasta Salad
goodLife {eats} creation

  • 1 lb bow tie pasta, cooked according to pkg instructions
  • 1/2 of a yellow onion, chopped
  • 2 tsp chopped garlic
  • 2 zucchini
  • 1 – 14.5 oz can Fire Roasted Diced Tomatoes
  • 2-3 small cans sliced olives, drained
  • 1 pkg sundried tomato basil feta cheese
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • a few splashes of lemon juice
  • salt and pepper to taste

Saute onion until tender. Shred zucchini with a cheese grater. Add garlic and zucchini to onion and saute 2-3 minutes more. Combine all ingredients except cheese and stir. Crumble the feta cheese and add to top of plated salad.