• Phyllis Prestamo

Summer Pasta Salad - 4 servings


This is a very different type of pasta salad as there is no mayonnaise used. Feel free to add any other vegetables you have in the fridge - yellow summer squash or broccoli are good add-ins.

Ingredients

  • Mild Olive Oil - for sauteing

  • Extra Virgin Olive Oil

  • 1 lb. ziti or other dry pasta

  • 1 small onion - diced

  • 2 lbs. zucchini sliced into 1/4" pieces (if the zucchini are large cut in half lengthwise before slicing)

  • salt and pepper

  • 2 minced garlic cloves

  • 1 oz. fresh basil

  • pinch of crushed red pepper

  • zest of 1 lemon

  • 1 cup diced mozzarella cheese

  • 1 - 2 oz. grated Parmesan, Pecorino Romano or a mixture.


Directions

  • Boil 1 lb. pasta until al dente, drain, toss with olive oil and cool.

  • In a large skillet, heat 3 Tbsp. of mild olive oil and add onions

  • Once the onions are transparent add the zucchini, season with salt and pepper and continue cooking for about 10 minutes (zucchini should be softened but not mushy) - cool

  • Using a mortar and pestle or a mini food processor mix garlic, basil, crushed red pepper, lemon zest, and a little salt into a rough paste - add in 3 Tbsp. of EVOO.

  • Add vegetables, basil paste and cubed mozzarella to cooled pasta and toss.

  • Add about 1/2 cup of cheese and toss - add more EVOO and cheese if needed.

  • Chill and serve.

FOR EVERYTHING THERE IS A SEASON,

AND A TIME FOR EVERY MATTER

UNDER HEAVEN - ECCLESIASTES 3:1

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