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Feta Pasta Primavera
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces cooked short pasta, such as elbows, rotini or cavatappi
- 1 English cucumber, sliced into 2 inch sticks
- 1 cup halved cherry tomatoes
- 1 cup frozen baby peas
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
- Directions1. Make dressing by whisking lemon zest, juice, oil and salt and pepper together.
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