Red lentil penne salad with zucchini, onion and feta
10 oz Barilla Red Lentil Penne
2 zucchini
2 oz chopped green onion
3.5 oz Feta cheese
3 tbsp extra virgin olive oil
10 basil leaves
1 tsp sherry vinegar
1 tsp wholegrain mustard
1 tsp honey
1 tsp smoked paprika
half a clove of garlic
Chop zucchini and put in a large skillet with the garlic and 1 tbsp of oil, then sauté over high heat until the color darkens.
Season with salt and pepper to taste and set aside.
Bring a pot of water to the boil and add salt.
Cook the Red Lentil Penne for 7-9 minutes.
Drain the pasta and toss with 1 tsp olive oil.
Leave to cool.
In a large bowl, combine the sherry vinegar, mustard, honey and smoked paprika. Drizzle in the remaining oil while mixing.
Season with salt and pepper.
Once the pasta and zucchini have cooled down, combine all ingredients in a large bowl and let the pasta salad rest for about 30 minutes before serving.
