Update your zucchini noodle and pasta salad game with broad, crunchy ribbons in a refreshing recipe for Zucchini Pasta Salad tossed with a garlicky lemon vinaigrette.
I’m often taking part in about with diverse textures, flavors and cuisines when it comes to pasta salad. There are just so many distinct directions you can just take. Do you go creamy or vinegary? Do you insert bacon? Avocado? Cheese? The selections are infinite!
This obsession is just how I landed on my newest beloved pasta salad starring uncooked zucchini ribbons, protein-packed garbanzo beans, crunchy pistachios, sundried tomatoes and 1 severely stellar lemony vinaigrette manufactured with Dijon mustard, garlic and honey. Put it all with each other and we have a bright, crunchy, salty and satisfying Zucchini Pasta Salad!
Can You Place Raw Zucchini in Pasta Salad?
Yes without a doubt! Raw zucchini is astounding in pasta salad and tastes even far better once marinated in this zippy, vinegary, mustard-based mostly dressing. You will want to make sure its marinated nearer to serving time to keep the zucchini crunchy and fresh, so do hold that timing in thoughts. Not like other generally-pasta salads, this a person is at its peak the working day it’s built.
How to Make Zucchini Ribbons
A vegetable peeler is crucial to producing thin, tender ribbons of uncooked zucchini. I like working with a broader vegetable peeler, but if you have a much more slender peeler (like 1 you’d use for peeling carrots), that will develop noodles marginally much more thick than zoodles, but however no considerably less delightful.
There’s also no require to peel any pores and skin off very first, just merely peel all the way down to create these extensive ribbons. For velocity and the utmost consistency of thickness, transform to a trusty mandoline slicer.
How Extensive Does Pasta Salad Previous In the Fridge?
Due to the fact the ideal here is to maintain your uncooked zucchini refreshing (and not soggy) with lots of crunch, you will want to omit the toppings (like feta and pistachios) to keep optimal freshness. The zucchini will commence to seriously take up the marinade after 24 several hours, so it is very best to take pleasure in this salad in a working day of mixing up.
In standard, pasta salad only gets better as the dressing marinates all the pasta and toppings overnight. So whether you are earning it forward of time or want to know how to securely shop it for tomorrow’s lunch, vinegar-dependent pasta salads are nevertheless scrumptious 3 to 4 days just after they are prepared. If you opt for a creamier dressing (like this Southwestern Pasta Salad with Avocado Dressing), you will want to serve that up nearer to when you want to take pleasure in it as they’ll keep fresh new in the fridge for about two times.
Craving far more? Subscribe to Just a Taste to get new recipes, food strategies and a newsletter shipped straight to your inbox! And continue to be in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Make the dressing:
In a massive bowl, whisk together the Dijon mustard, red wine vinegar, lemon juice, garlic and honey. Though whisking, stream in the olive oil and proceed whisking until eventually emulsified. Flavor and season the dressing with salt and pepper then established it apart.
Make the pasta salad:
Working with a vegetable peeler or mandolin, cut the zucchini into incredibly fine ribbons then increase them to the bowl with the dressing, tossing to combine. (See Kelly’s Observe.)
Deliver a massive pot of salted h2o to a boil. Include the pasta and prepare dinner until eventually al dente, about 10 minutes. Drain the pasta and insert it to the bowl with the zucchini, then insert the pink onion, chickpeas and sunshine-dried tomatoes and toss to combine.
Stir in the feta cheese and pistachios and provide right away or retailer, included securely with plastic wrap, in the fridge right until all set to provide.
Because the zucchini is not cooked in this recipe, it’s crucial to toss it with the dressing and permit it sit when you make the rest of the pasta salad. This will allow the zucchini to soften slightly and also take in the flavor of the dressing.
This recipe can be made just one working day in progress, storing the pasta salad in an airtight container in the fridge. Omit the feta and pistachios from the salad right up until all set to serve.
★ Did you make this recipe? Really don’t forget about to give it a star rating underneath!