Zucchini Pasta Salad
A refreshing and colorful zucchini pasta salad, perfect for a light meal or side dish, featuring a zesty dressing, fresh vegetables, and crunchy toppings.
Equipment
- Large Bowl
- Pot for boiling pasta
- Vegetable peeler or mandolin
- Whisk
- Measuring cups and spoons
Ingredients
- 1 Tablespoon Dijon mustard (15 ml)
- ⅓ cup red wine vinegar (80 ml)
- 2 teaspoons fresh lemon juice (10 ml)
- 2 cloves garlic minced
- 1 teaspoon honey (5 ml)
- ½ cup extra-virgin olive oil (120 ml)
- 2 medium zucchini
- 8 oz. uncooked short pasta, such as rotini or farfalle (227 g)
- 1 small red onion thinly sliced
- 1 15-oz. can chickpeas (425 g) drained
- ½ cup sun-dried tomatoes (75 g) julienned
- ⅔ cup crumbled feta cheese (100 g)
- ⅓ cup pistachios (45 g) roughly chopped
Instructions
- Start by whisking together the Dijon mustard, red wine vinegar, lemon juice, minced garlic, honey, and olive oil in a bowl. You will get a creamy, tangy dressing that smells amazing. Be cautious not to over-whisk, or it might become too thin.
- Next, boil a pot of water and cook the pasta until it is al dente, which means it should have a slight bite. If you overcook it, it will turn mushy, ruining the salad's texture. Drain and rinse the pasta under cold water to stop the cooking process.
- Use a sharp peeler or mandoline to slice the zucchini into thin ribbons. Aim for paper-thin ribbons for that nice crunchy bite and vibrant look. If the ribbons are too thick, they will be chewy, so pay attention to thickness.
- In a large mixing bowl, toss the zucchini, sliced red onion, drained chickpeas, and sun-dried tomatoes. This colorful combo gives your salad texture and flavor. Mix gently to keep the zucchini ribbons intact.
- Add the cooked and cooled pasta to your veggie mixture. The contrast between the crispy veggies and tender pasta makes for a great mouthfeel. Be gentle while mixing to prevent the pasta from breaking.
- Drizzle the dressing over the salad and toss everything together. Ensure every bite has that zippy flavor. Be mindful not to overload with dressing at once, or it may become too soggy.
- Sprinkle crumbled feta and chopped pistachios on top of the salad for some creamy and crunchy goodness. This will give a nice finish to the salad, both in taste and presentation. Again, be cautious not to mix too aggressively to keep those toppings intact.
- Finally, let the salad sit in the fridge before serving. This helps the flavors meld beautifully. Just be careful not to let it chill too long, or your zucchini will start to soften too much.
Notes
Store in an airtight container in the fridge. Omit toppings until ready to serve for optimal freshness.