Lemon Zucchini Pasta Salad

The chef is out again tonight, and left me with a loaf of bread and some cold meat. Heartless! Okay, there’s a also a well-stocked fridge and cupboard, but none of that food will magically jump onto my plate. Don’t worry though, I’ll have a sandwich and watch Iron Chef.

There’s more zucchini ready to be picked, so this recipe would make good use of them. It’s adapted from a recipe in Quickies 2; veggies and more, published by Chatelaine, and if you’ve been reading this blog, you know I love that cookbook series.

Lemon Zucchini Pasta Salad

  • 1/2 cup olive oil
  • grated peel of 1 lemon
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp coarsely chopped fresh dill or basil
  • 1/2 tsp salt
  • pinch of pepper
  • 4 cups cooked macaroni or fusilli
  • 1 large tomato, juiced and seeded, diced
  • 1 chopped zucchini
  1. In a large bowl, whisk olive oil, lemon peel, lemon juice, dill, salt and pepper.
  2. Stir in macaroni, tomato and zucchini.

Serves 4.

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