for Memorial Day, i made this lemon pasta salad that was very tasty. i used Fustini’s Meyer Lemon olive oil, but any flavored olive oil would give the pasta salad an upscale taste. i found that by using only a little olive oil just before serving worked very well. if the dish is allowed to chill longer in the refrigerator, add another drizzle just before serving. the recipe is adapted from Jessica Seinfeld’s latest cookbook, The Can’t Cook Book.
to make the salad: i used 2 cups of small penne pasta and cooked according to directions, subtracting two minutes from the suggested cook time. next, i cut two broccoli crowns into small florets, washed, and then added to the pasta when it was done. this allowed the broccoli to cook 2 to 3 more minutes. when cooking was completed, i strained and drained both together.
during cooking, i prepared a large bowl with 4 to 6 ounces of crumbled feta, lemon zest from one lemon, 1/2 teaspoon dried oregano, 1/4 teaspoon ground black pepper, 1/2 cup of sliced almonds, and salt and pepper to taste. next, add the cooked pasta and broccoli. mix well, and add about 4-6 tablespoons of lemon flavored olive oil. mix to cover pasta well with oil.
check for the proper seasonings and add more oil if needed. the pasta should not be coated in oil, but it also should not be dry.
serve for a summer barbecue with grilled meats or fish. it would also be an ideal picnic salad, since there is no mayonnaise in the dish.