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Zucchini Pasta Salad
with lemon vinaigrette
Weary of the same old mayonnaise based
pasta salad? This one’s sure to
refresh your palate.
Makes 8 servings (8 cups)
Total time: 30 minutes
FOR THE VINAIGRETTE, WHISK:
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
2 Tbsp. minced shallots
2 tsp. minced fresh garlic
1 tsp. minced lemon zest
Salt and black pepper to taste
FOR THE SALAD, COOK:
12 oz. dry farfalle pasta
TOSS:
2 medium zucchini, quartermoon
sliced
1 can chickpeas (15 oz.),
drained and rinsed
1/2 cup pitted and slivered
kalamata olives
1/2 cup chopped fresh dill
1/2 cup crumbled feta cheese
For the vinaigrette, whisk
together lemon juice, oil, shallots,
garlic, and zest; season with salt
and pepper.
For the salad, cook farfalle in
a large pot of boiling salted
water according to package
directions. Transfer farfalle to
a bowl of ice water to stop the
cooking; drain well.
Toss farfalle, zucchini, chickpeas,
olives, and dill with vinaigrette; stir
in feta before serving.
Per serving: 320 cal; 12g total fat (2g sat); 8mg chol;
421mg sodium; 44g carb; 4g fiber; 10g protein