Pasta Salad with Tomatoes, Zucchini and Goat Cheese

I have made the original version by Pioneer Woman once before and loved it.  This time I wanted to make it with basil instead of parsley and goat cheese instead of feta.  So here's the recipe the way I made it (with very minimal changes from the original):


12 ounces Farfalle (bowtie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces Cherry Tomatoes, Halved
1/3 cup Minced Fresh Basil
6 ounces Crumbled Goat Cheese


Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, basil, and goat cheese, and toss to combine. Add more of what you think it needs. Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.


Cover in plastic wrap for at least a couple of hours to chill.

I used a fresh zucchini, fresh cherry tomatoes and basil all picked straight from my garden.  WONDERFUL!  I love, love, love this pasta salad.  It's so lemony and cheesy and fresh.