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12 ounces penne pasta
2 cups small cherry tomatoes, halved
1 1/2 cups chopped red bell peppers
1 1/2 cups crumbled feta cheese
1 cup chopped green onions
Whisk oil, lemon juice, mustard, garlic, and lemon
peel in small
bowl to blend. Season dressing with salt and pepper.
Cook penne in large pot of boiling salted water
until tender but
still firm to bite. Drain. Rinse pasta with cold
water to cool
quickly and drain again. Transfer pasta to large
bowl. Add tomatoes,
bell peppers, feta cheese, and green onions. Pour
dressing over and
toss to coat. Season to taste with salt and pepper.
