Lemon Carob Pasta Salad with Feta

• ½ C. extra virgin olive oil with lemon
• 4 tbsp. fresh lemon
• 3 tbsp. mustard
• 2 cloves garlic, minced
• 3 tsp. grated lemon peel
• 350 g Carob Penne or Fusili
• 2 C. cherry tomatoes, halved
• 1 ½ C. chopped bell peppers (red or yellow)
• 1 ½ C. chopped green onions
• 2 C. crumbled Feta

Whisk lemon oil, lemon juice, mustard, garlic and lemon peel in small bowl to blend. Season dressing with salt and freshly ground pepper. Cook carob penne in large pot of boiling water until tender but still firm to bite- about 6 minutes. (Note that carob pasta cooks faster than wheat) Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer to a large bowl. Add tomatoes, peppers, green onions and Feta. Season to taste with salt & freshly ground pepper.

With Feta local cheese and Carob Penne-Pasta.