lemon pasta salad Name: Jennifer Miller Base: Falls Church Recipe: 7 tablespoons olive oil 4 tablespoons lemon juice 3 tablespoons Dijon mustard 2 garlic cloves, minced 2 lemons, zest of, grated salt and pepper 12 ounces penne pasta, cooked 2 cups cherry tomatoes, halved 1 1⁄2 cups chopped red peppers 1 1⁄2 cups crumbled feta cheese 1 cup chopped scallion 1⁄4 cup torn fresh basil 1⁄4 cup chopped fresh parsley DIRECTIONS Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl. Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta. Pour dressing over and toss. Add basil and parsley and toss. Season with salt & pepper.