Zucchini Pasta Salad
A simple, fresh pasta, served cold, with raw zucchini and a light dressing for a side dish or light main meal.
Servings: 2 cups
Calories: 285kcal
Ingredients
- 4 ounces Fusilli can also use ribbed Penne or Farfalle
- ½ medium Zucchini thinly sliced
- 6-8 Basil leaves shredded
Dressing
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice fresh squeezed
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon Salt
- 2 pinches Black pepper
Instructions
- Cook pasta to al dente according to package directions. Once cooked, drain and set aside to cool.
- Slice zucchini into very thin slices. The thinner the slices the better they will absorb the dressing.
- Wash and dry the basil. Shred or chop into thin pieces.
Dressing
- In a large bowl, combine the dressing ingredients. Whisk until smooth and well emulsified.
- Add the sliced zucchini to the dressing and toss thoroughly coat the slices with the dressing. Add in the cooled pasta and basil and mix.
Notes
Best served the same day.
Can be stored, covered, in the fridge for 1 day, but the pasta will absorb the dressing and change the texture slightly.
A simple, fresh pasta, served cold, with raw zucchini and a light dressing for a side dish or light main that is easy to pull together and perfect for hot days. When thinly sliced, the raw zucchini softens in the lemony dressing and is a perfect showcase for garden fresh produce or farmer’s market finds. Delicious and refreshing way to use up summer zucchini.
Nutrition
Serving: 1cup | Calories: 285kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 160mg | Fiber: 3g | Sugar: 3g
