Summer Garden Pasta Salad Recipe
Prep Time:
10 minutes
Cook Time:
13 minutes
Servings:
8 servings
Ingredients
  • 14 ounces fusilli pasta
  • ½ cup + 1 tablespoon olive oil, divided
  • 2 medium zucchini, diced
  • Salt and pepper, to taste
  • Juice and zest of 1 lemon
  • ½ teaspoon garlic puree
  • 2 cups cherry tomatoes, sliced
  • 2 bell peppers, diced
  • ¼ cup fresh parsley, finely chopped
  • ⅓ cup fresh basil, finely chopped
  • ¼ cup fresh chives, finely chopped
  • ¼ cup pine nuts
Directions
  1. Heat salted water in a large saucepan until simmering.
  2. Add the fusilli pasta and cook according to the package instructions.
  3. Drain the pasta and run it under cool water. Set aside.
  4. Heat 1 tablespoon oil in a large frying pan over medium-high heat.
  5. Add the diced zucchini, season with salt and pepper, and saute for 3 to 4 minutes.
  6. Remove zucchini from the pan and set aside.
  7. To assemble the dressing, combine ½ cup olive oil with the lemon juice and zest, garlic puree, and salt and pepper to taste.
  8. In a large bowl, add the cooled fusilli pasta, zucchini, tomatoes, and bell peppers.
  9. Add the chopped parsley, basil, and chives.
  10. Drizzle over the dressing and toss well.
  11. Sprinkle the pasta salad with pine nuts before serving.