Summer Pasta Salad with Zucchini and Tomatoes – Fresh and Light Summer Cuisine

Name: Summer Pasta Salad with Zucchini and Tomatoes – Fresh and Light Summer Cuisine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Cuisine: Mediterranean
Ingredients: Pasta (e.g. fusilli or penne); Medium zucchinis, thinly sliced; Cherry tomatoes, halved; Red onion, finely chopped; Bunch fresh basil, roughly chopped; Feta cheese, crumbled; Juice and zest of 1 lemon; Olive oil; White wine vinegar; Garlic clove, minced; Dijon mustard; Salt and pepper to taste

30 min
easy
350 kcal

1 Review

Enjoy the last warm days of summer with our refreshing Summer Pasta Salad with Zucchini and Tomatoes. This light and refreshing dish combines fresh, seasonal ingredients with a hint of lemon and basil, perfect for a relaxed lunch or as a side dish for your BBQ. Prepared in the versatile STONELINE serving pan, this salad is easy and quick to make.

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Ingredients

For the Salad

300 g Pasta (e.g. fusilli or penne)

2 Medium zucchinis, thinly sliced

200 g Cherry tomatoes, halved

1 Red onion, finely chopped

1 Bunch fresh basil, roughly chopped

100 g Feta cheese, crumbled

For the Dressing

Juice and zest of 1 lemon

4 Tablespoon(s) Olive oil

2 Tablespoon(s) White wine vinegar

1 Garlic clove, minced

1 Teaspoon(s) Dijon mustard

Salt and pepper to taste

Preparation

Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min

Preparation

Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and let cool.

Preheat the STONELINE serving pan over medium heat. Sauté the zucchini slices in the pan without oil until lightly browned. Remove from the pan and let cool.

In a large bowl, combine the cooled pasta, sautéed zucchini slices, cherry tomatoes, red onion, and chopped basil.

For the dressing, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl.

Pour the dressing over the salad and toss well. Sprinkle the crumbled feta cheese over the top and gently fold in.

Refrigerate the salad for about 15 minutes before serving to allow the flavors to meld.