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Zucchini & Dill Pasta Salad
1 1 lb. box of orecchiette pasta (or farfalle)
2 medium zucchini, diced
1 15 oz. can cannellini beans (or any white bean)
½ lb. fresh green beans, cut into 1” pieces
¼ C olive oil
¼ C fresh lemon juice
Zest from one lemon
kosher salt and pepper to taste
2 T dried dill
1 C feta, crumbled
Cook pasta according to package directions. Drain, rinse in cold water, and set aside in a large bowl. In a large saucepan, simmer the green beans in water for 2 minutes. Drain, rinse in cold water, and add to pasta bowl. Also to pasta bowl, add zucchini, white beans, olive oil, lemon juice and zest, salt, pepper, and dill. Toss to combine. Refrigerate for 1-2 hours. Toss again and garnish with feta before serving.
