Whole Living Daily

Lunch in the Test Kitchen: Zucchini and Tomato Pasta Salad

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The little odds and ends on my cutting board (leftovers from a round of recipe developing) became the foundation for a quick pasta salad. Diced tomatoes, grated zucchini, crumbled feta cheese, and fresh mint leaves add punch to this Mediterranean-inspired pasta. And it tastes great room temperature or chilled.

Zucchini and Tomato Pasta Salad

  • Coarse salt
  • 1/2 pound whole wheat fusilli
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 clove garlic, thinly sliced
  • 1 1/2 cups grated zucchini
  • 1 cup diced tomato
  • 1/4 cup crumbled feta
  • 1/4 cup fresh mint leaves
  • red pepper flakes

Bring a medium pot of water to a boil; season generously with salt. Cook pasta according to package directions. Drain pasta and rinse with cold water; set aside.

Meanwhile, heat olive oil and garlic in medium sauté pan. Cook until garlic is fragrant. Add zucchini and cook until just tender and bright green. Remove from heat and add tomatoes. Season with salt. Add pasta and toss to coat. Sprinkle with feta, mint leaves, and pepper flakes. Drizzle with olive oil.

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