Carb-loading (and a simple, satisfying Mediterranean Pasta Salad)

My dear friend Kennedy ran the ING New York City Marathon last week (in under 4 hours, might I add. I mean, she RAN it. Go girl) and, as many runners do before a big race, she embarked on a diet high in carbs and low in, well, everything else.
They call it "carb-loading"; I call that "Heaven."

What could be better than a week of pasta and potatoes, bread and bananas?!?! Though not participating in the marathon myself (one day, one day) I decided to help Kennedy's cause by whipping up a healthy, veggie-loaded pasta salad for her to snack on while getting race-ready. This salad is quick and easy, and lightly dressed with lemon juice and olive oil to add flavor without a lot of fat. Enjoy!



Ingredients:
Box of Farfalle (bowtie) Pasta
2 Tablespoons Extra Virgin Olive Oil
2 whole Zucchini, Cut Into Small Wedges Or Diced
1 container Grape Tomatoes, Halved Lengthwise
Small bunch of scallions (3-5), chopped
1/2 cup pitted Kalamta olives, quartered
1/3 cup Minced Fresh Parsley
6 -8 ounces Crumbled Feta Cheese
1 whole Lemon (more to taste)
A pinch of salt
Freshly Ground Black Pepper

Directions:
1) Cook pasta according to package directions until done. Drain and rinse in cold water until completely cool. Return to pot or other large bowl
2) Add olive oil and and the zest of one lemon. Then add the juice of the lemon, salt and pepper to taste (do not undersalt). Toss to combine.

3) Add chopped zucchini, tomatoes, olives, scallions, parsley, and feta, and toss to combine.

4) Taste and add what you think it needs: Squeeze in a little more lemon juice if it needs more tang/drizzle more olive oil if it needs more moisture.

5) Cover in plastic wrap for at least a couple of hours (don't skip this step! It needs to hang out for a bit)