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Horizontal photo of Summer Zucchini Pasta Salad sitting on wooden board with fresh basil, fork, zucchini, and cherry tomatoes in photo.
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Summer Zucchini Pasta Salad

This Lemon Pepper Pretzel Crusted Salmon is made with rich and mild Atlantic salmon fillets topped with a bright and peppery, buttery pretzel crust.
Course Salad, Side Dish
Cuisine American
Cook Time 15 minutes
Servings 4
Author Jessica

Ingredients

For the salad:

  • 8 oz. rotini pasta
  • 1 cup cherry tomatoes quartered
  • 1 cup zucchini diced
  • 1/2 cup sliced kalamata olives
  • 1/4 cup red onion minced
  • 1 - 15 oz. can cannellini beans rinsed and drained
  • 2 tbsp. fresh basil chopped
  • 4 oz. crumbled feta cheese

For the dressing:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • Salt and pepper to taste

Instructions

  • Bring pot of salted water to a boil. Cook pasta according to package. Drain, rinse with cold water, and set aside.
  • In a large mixing bowl, add tomatoes, zucchini, olive, onion, beans, and basil. Stir to combine.
  • Add crumbled feta and stir again to combine.
  • In a small bowl, add oil, vinegar, and salt and pepper. Stir to combine.
  • Pour dressing over pasta salad and stir to combine.
  • Stir immediately, or chill in fridge.