Pasta Salad with Zucchini and Cherry Tomatoes
- Low fat
- Vegetarian
- Easy recipes
Poaching the zucchini or baby vegetable marrow whole tenderizes it without diluting its subtle summertime flavour. Like most pasta salads, this one’s better at room temperature. Refrigerating it tends to ruin the texture of the pasta, making it tacky and dense.
Ingredients
- 1 small red onion, chopped
- 4 small green and/or yellow zucchini or vegetable marrows
- 1 sweet yellow, green or red pepper, roasted, peeled and chopped
- 2 cups (500 mL) cherry tomatoes, halved
- 1/2 cup (125 mL) chopped mint
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 tbsp (45 mL) lemon juice
- 2 tbsp drained capers
- 1 tbsp (15 mL) red wine vinegar
- 1-1/2 tsp (7 mL) crumbled dried oregano
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 lb (500 mL) short pasta
- 4 oz (125 g) feta cheese, cubed (about 1 cup/250 mL)
Preparation
Place onion in bowl; add enough water to cover and let soak for 30 minutes.
Meanwhile, in saucepan of boiling salted water, cook zucchini until tender when pierced with fork, about 10 minutes; drain. Remove and discard ends; halve lengthwise and let cool.
Chop into bite-size chunks and transfer to large bowl; drain onion and add to bowl. Add red pepper, tomatoes, mint, oil, lemon juice, capers, vinegar, oregano, salt and black pepper; toss well.
In large pot of boiling salted water, cook pasta according to package instructions; drain, chill under cold water and drain. Add to zucchini mixture with cheese; toss to thoroughly mix.
Makes 4 to 6 main-course servings or 8 to 12 side servings.
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