Zucchini Pasta Salad
Savor a delightful medley of fresh vegetables with tangy homemade vinaigrette in this Zucchini Pasta Salad. You'll make this more than once!
Servings: 6 servings
Ingredients
- 8 ounces penne pasta
- ½ very small red onion thinly sliced and cut into 1-inch pieces about ¼ cup
- 3 large cloves garlic minced
- 6 tablespoons olive oil
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 small zucchini cut into ½-inch pieces, about 2 cups
- 2 cups grape tomatoes halved
- grated fresh Parmesan optional
Instructions
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, slice the onions and mince the garlics, then place in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well.
- Halve the tomatoes and chop the zucchini. Then, warm a tablespoon of oil in a skillet over medium high heat.
- Add the zucchini and toss to coat. Cook for about 2 minutes, until barely softened. Remove from the heat. (The zucchini should still be crisp.)
- Add the zucchini and tomatoes to the pasta and mix well. Sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired.
Nutrition
Calories: 332kcal · Carbohydrates: 34g · Protein: 8g · Fat: 19g · Saturated Fat: 3g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 12g · Cholesterol: 4mg · Sodium: 482mg · Potassium: 405mg · Fiber: 3g · Sugar: 4g · Vitamin A: 586IU · Vitamin C: 20mg · Calcium: 71mg · Iron: 1mg
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