Zucchini Pasta Salad – Just a Taste

Barbara F. Watson

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Improve your zucchini noodle and pasta salad sport with vast, crunchy ribbons in a refreshing recipe for Zucchini Pasta Salad tossed with a garlicky lemon vinaigrette.

A top-down view of Zucchini Pasta Salad with feta cheese, chickpeas, sun-dried tomatoes and pistachios in a large serving bowl with wooden spoons

I’m constantly actively playing all over with unique textures, flavors and cuisines when it will come to pasta salad. There are just so quite a few various directions you can just take. Do you go creamy or vinegary? Do you incorporate bacon? Avocado? Cheese? The alternatives are limitless!

This obsession is just how I landed on my most recent favorite pasta salad starring raw zucchini ribbons, protein-packed garbanzo beans, crunchy pistachios, sundried tomatoes and just one critically stellar lemony vinaigrette manufactured with Dijon mustard, garlic and honey. Place it all with each other and we have a shiny, crunchy, salty and enjoyable Zucchini Pasta Salad!

A whisk rests in a clear bowl that contains a homemade vinaigrette

Can You Put Raw Zucchini in Pasta Salad?

Certainly certainly! Raw zucchini is incredible in pasta salad and preferences even much better the moment marinated in this zippy, vinegary, mustard-primarily based dressing. You will want to make certain its marinated closer to serving time to retain the zucchini crunchy and refreshing, so do keep that timing in head. Not like other mostly-pasta salads, this 1 is at its peak the working day it’s made.

A top-down view of zucchini ribbons and a vegetable peeler atop a wood cutting board

How to Make Zucchini Ribbons

A vegetable peeler is essential to producing skinny, tender ribbons of uncooked zucchini. I appreciate making use of a wider vegetable peeler, but if you have a far more narrow peeler (like a single you’d use for peeling carrots), that will make noodles a bit additional thick than zoodles, but still no less delectable.

There’s also no need to have to peel any pores and skin off very first, just basically peel all the way down to create these extensive ribbons. For pace and the utmost consistency of thickness, turn to a trusty mandoline slicer.

A large clear bowl containing cooked rotini noodles, chickpeas, sun-dried tomatoes, zucchini ribbons and sliced red onions next to two small bowls containing pistachios and feta cheese

How Very long Does Pasta Salad Last In the Fridge?

Considering that the excellent here is to preserve your uncooked zucchini fresh (and not soggy) with a great deal of crunch, you will want to omit the toppings (like feta and pistachios) to retain optimal freshness. The zucchini will get started to genuinely take in the marinade soon after 24 hrs, so it is greatest to get pleasure from this salad within a day of mixing up.

In common, pasta salad only gets better as the dressing marinates all the pasta and toppings right away. So whether you are generating it ahead of time or want to know how to safely and securely retail store it for tomorrow’s lunch, vinegar-based pasta salads are nevertheless mouth watering 3 to 4 times following they are well prepared. If you opt for a creamier dressing (like this Southwestern Pasta Salad with Avocado Dressing), you’ll want to serve that up closer to when you want to delight in it as they’ll continue to be fresh new in the fridge for about two times.

A top-down view of homemade zucchini pasta salad with feta cheese, sun-dried tomatoes, chickpeas and pistachios in a large white bowl

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Prep Time 30 mins

Cook Time 10 mins

Complete Time 40 mins

Make the dressing:

  • In a huge bowl, whisk together the Dijon mustard, purple wine vinegar, lemon juice, garlic and honey. Whilst whisking, stream in the olive oil and continue on whisking right up until emulsified. Flavor and season the dressing with salt and pepper then established it apart.

Make the pasta salad:

  • Employing a vegetable peeler or mandolin, reduce the zucchini into quite fantastic ribbons then include them to the bowl with the dressing, tossing to mix. (See Kelly’s Notice.)

  • Bring a significant pot of salted water to a boil. Incorporate the pasta and cook dinner until al dente, about 10 minutes. Drain the pasta and incorporate it to the bowl with the zucchini, then add the crimson onion, chickpeas and solar-dried tomatoes and toss to mix. 

  • Stir in the feta cheese and pistachios and serve straight away or store, lined securely with plastic wrap, in the fridge until finally all set to provide.

Kelly’s Notes:

  • For the reason that the zucchini is not cooked in this recipe, it’s important to toss it with the dressing and allow it sit even though you make the rest of the pasta salad. This will allow for the zucchini to soften a bit and also take up the flavor of the dressing.

  • This recipe can be built one day in progress, storing the pasta salad in an airtight container in the fridge. Omit the feta and pistachios from the salad until eventually all set to provide.

  • ★ Did you make this recipe? Don’t forget to give it a star rating beneath!



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