Fast & Easy! – Vegetarian Cooking For Carnivores BLOG
I’m always looking for zucchini recipes ever since I’ve begun to grow them in my garden. Not only is this recipe delicious, it has the added bonus of being easy to prepare. It’s great to serve at holiday dinners, picnics, and pot-lucks.
ZUCCHINI PASTA SALAD – makes about 650g (5 cups)
- 12g (2 T) diced shallots
- 2 T extra-virgin olive oil, divided
- 10g (1 T) red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black ground pepper
- 114g (1/4 lb) small pasta
- 2 cloves garlic, minced or pressed
- 15g (1 T) ketchup
- 170g (1-2) zucchini, chopped into half-moons
- 46g (1/2 cup) red pepper, chopped
- 27g (1/4 cup) small carrot, sliced thin
- 130g (1 cup) Feta cheese, crumbled into chunks
- 63g (1/2 cup) Kalamata olives, chopped
In a small bowl, blend together 1 T olive, the shallots, red wine vinegar, salt, and pepper. Set aside.
Bring about a quart of water to a full boil and add in the uncooked pasta. Cook for about 9 minutes, stirring now and then. Drain without shaking out the excess water in the sieve. Pour the cooked pasta into a large bowl.
Into the now empty pot, put the remaining 1 T olive oil, garlic, ketchup, zucchini, red pepper, and carrot. Over medium flame cook about 5 minutes, stirring often. You only want to par-cook the veggies so there’s still a slight bite to them, not make them soggy.
Pour the cooked veggies to the bowl of cooked pasta. Mix in the Feta, Kalamata olives, and vinegrette.
Serve at room temperature (or chilled, if you prefer).
