Feta Pasta Salad

I hesitated on whether or not to post this recipe, as it's not exactly an "authentic" Italian dish.  But it was really, really tasty, and 'tis the season for pasta salads!  It comes from The Pioneer Woman.  If you haven't already spent hours pouring over www.thepioneerwoman.com, carve out some time today.  It might change your life.

1 pound short pasta (farfalle, penne, etc)
2 T. olive oil
1 whole lemon (more to taste)
salt
freshly ground black pepper
1-2 zucchini, sliced and cut into quarters
10 oz. grape tomatoes, halved lenthwise
6 oz. crumbled feta cheese

Cook pasta to al dente--I threw the zucchini in for the last two minutes--and rinse with cold water until completely cooled.  In a large bowl, dump the pasta and then drizzle with the olive oil.  Squeeze the lemon juice in and mix well.  Salt and pepper liberally (a lot of salt!).  Add the tomatoes and feta and mix it up again, adding more lemon and salt, if desired.  Serve cold.