Description
A light, refreshing pasta salad bursting with summer vegetables, bright lemon, and fragrant basil.
Ingredients
Scale
- 2–3 large zucchini, sliced into half-moons
- 15 cherry tomatoes, halved
- ½ cup arugula
- 1 chopped cucumber
- 2 medium shallots, chopped
- 1–2 Portobello mushrooms, sliced
- ¼ cup fresh basil, chopped
- Juice of 1 lemon
- 1 tablespoon apple cider vinegar
- Sea salt, to taste
- 2 tablespoons extra-virgin olive oil
- 12 ounces short pasta (penne or fusilli), cooked al dente
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta according to package directions, drain, rinse with cold water, and set aside.
- In a large bowl combine zucchini, cherry tomatoes, cucumber, shallots, and mushrooms.
- Add arugula and toss gently to mix.
- In a small bowl whisk together lemon juice, apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Add the cooked pasta to the bowl and mix until evenly distributed.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve chilled or at room temperature.
Notes
This salad can be made vegan by omitting any optional cheese and works well as a side or light main dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Protein: 6g
- Cholesterol: 0mg
Keywords: summer, zucchini, pasta salad, Mediterranean, vegetarian