Ingredients
-
1 cup cooked whole wheat penne pasta (or any other preferred grain)
-
1 large zucchini, shredded
-
1 red bell pepper, seeded and chopped
-
1/2 red onion, finely chopped
-
1 tablespoon olive oil
-
1/4 cup fresh basil leaves, roughly torn
-
Salt and black pepper, to taste
-
1/4 teaspoon crushed red pepper flakes (optional)
Directions
Subtitle: A Fresh and Delicious Take on Italian Cuisine
Quick Description: This zucchini pasta salad is a light and refreshing meal that showcases the richness and vibrancy of Italian flavors. It’s perfect for warm summer days or as a hearty appetizer for parties!
Ingredients:
– 1 cup cooked whole wheat penne pasta (or any other preferred grain)
– 1 large zucchini, shredded
– 1 red bell pepper, seeded and chopped
– 1/2 red onion, finely chopped
– 1 tablespoon olive oil
– 1/4 cup fresh basil leaves, roughly torn
– Salt and black pepper, to taste
– 1/4 teaspoon crushed red pepper flakes (optional)
Instructions:
1. Bring a pot of water to boil. Add kosher salt to the boiling water and stir until dissolved. Cook your pasta according to package instructions, reserving about 1/4 cup of the reserved cooking liquid. Drain the pasta when done and set aside.
2. Meanwhile, prepare the vegetables by chopping them into small pieces.
3. In a large bowl, toss together the drained pasta and the chopped vegetables.
4. Whisk together the olive oil, vinegar, and mustard in a small bowl. Season with salt and black pepper to taste, then drizzle over the pasta salad.
5. Gently fold in the basil and optionally the crushed red pepper flakes. Toss gently to combine all the ingredients.
6. Serve immediately or allow to chill for up to 4 hours before serving.
Servings: 4
Difficulty Level: Easy
Nutrition Information:
– Calories: 420
– Total Carbohydrate: 52 grams
– Dietary Fiber: 14 grams
– Protein: 13 grams
Total Time Needed: Approximately 1 hour and 30 minutes
Note: The nutrition information provided is based on the specific quantities given above. Actual nutrient content may vary depending on individual serving sizes.
Steps
|
1
Done
|
Bring a pot of water to boil. Add kosher salt to the boiling water and stir until dissolved. Cook your pasta according to package instructions, reserving about 1/4 cup of the reserved cooking liquid. Drain the pasta when done and set aside. |
|
2
Done
|
Meanwhile, prepare the vegetables by chopping them into small pieces. |
|
3
Done
|
In a large bowl, toss together the drained pasta and the chopped vegetables. |
|
4
Done
|
Whisk together the olive oil, vinegar, and mustard in a small bowl. Season with salt and black pepper to taste, then drizzle over the pasta salad. |
|
5
Done
|
Gently fold in the basil and optionally the crushed red pepper flakes. Toss gently to combine all the ingredients. |
|
6
Done
|
Serve immediately or allow to chill for up to 4 hours before serving. |
