Description
A refreshing and colorful zucchini pasta salad that is perfect for a light meal or as a side dish.
Ingredients
Scale
- 8 ounces penne pasta, uncooked
- 1/2 very small red onion, thinly sliced and cut into 1-inch pieces
- 3 large cloves garlic, minced
- 6 tablespoons olive oil
- 1/4 cup red wine vinegar
- 11/2 teaspoon kosher salt
- 11/2 teaspoon freshly ground black pepper
- 2 small zucchini, cut into 1/2-inch pieces
- 2 cups grape tomatoes, halved
- Grated fresh Parmesan cheese (optional)
- 1 tablespoon olive oil, for tossing
Instructions
- Sauté Zucchini Quickly: Start by sautéing the zucchini in a skillet with 1 tablespoon of olive oil until it is bright and slightly tender, about 2 minutes. You will know it is ready when the color pops and the aroma fills your kitchen. A quick sauté keeps it crisp, so do not let it linger too long to avoid mushiness.
- Cook Pasta to Al Dente: Cook the penne pasta in a large pot of salted boiling water until it is firm to the bite, which usually takes just a few minutes. Taste the pasta; it should have a small bite without being hard. Rushing this step can lead to gummy pasta, so stick around and watch the timer.
- Combine Ingredients Gently: In a large mixing bowl, gently toss the cooked pasta, sautéed zucchini, red onion, garlic, and grape tomatoes. You want to see all the colors shine through. Be gentle to avoid squishing the zucchini—no one likes a mushy salad!
- Add Dressing Generously: Drizzle the olive oil and red wine vinegar all over the salad and give it a light toss to blend everything well. The fresh scents should wrap around you. If it does not taste as vibrant as you hoped, a pinch more salt and pepper can really wake things up.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes before serving. You will notice the flavors mingle during this time. Do not skip this step—serving it too warm can mask those flavors you just brought together.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If zucchini becomes too soft during cooking, sauté it for no more than 2 minutes to maintain crispness.
- Salting the water before cooking the pasta enhances the flavor of the entire dish.
- If the pasta sticks together after cooking, toss it with a bit of olive oil right after draining to help separate the noodles.
- Reheating Instructions: This salad is best served cold, so do not reheat it.
- Serving Suggestions: Pair with grilled chicken for added protein. Serve alongside crusty bread and olive oil. Top with nuts for added crunch.
- Recipe Variations: Use whole wheat or gluten-free pasta for dietary swaps. Add olives or feta cheese for a Mediterranean twist. Incorporate roasted vegetables for a different flavor profile.
- Ingredient Notes: Choose firm zucchinis for the best texture in the salad. Substitution options include bell peppers or cucumbers for added crunch. Look for vibrant grape tomatoes for a pop of color and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 4g
- Sodium: 482mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 4mg