Zucchini Almond Pasta Salad
taken from Smitten Kitchen
a light summery meal, or a side dish
Chop up 1 large zucchini. Slice it lengthwise, then slice it thinly horizontally.
Rinse with water in a colander and toss with a bit of salt. Let sit for 20 mins.
Cook pasta of your choice (I use whole wheat rotini)
Slice up fresh basil and red onion. I didn't use a lot of red onion, and I chopped up about 4 basil leaves.
Using a peeler or a mandolin, slice some fresh parmesan cheese.
When the pasta is done (al dente), rinse with cooler water and let it completely cool down.
Place it into a beautiful bowl that you got for super cheap at a market.
:)
Toast slivered almonds slightly and let them completely cool, too.
Make the dressing.
1. 5 tbsp. Olive Oil
2. Juice of 1 lemon (I didn't have lemon, so I used a lime. Turned out delish.)
3. some pepper. Fresh ground if you can.
4. it doesn't call for garlic, but I LOVE garlic so I added two crushed cloves.
Next, I added the sliced onion to the dressing as well, to cut down on the harshness of the onion.
I let it sit while I mixed the rest together.
Rinse the zucchini. If it is too salty for you, rinse again.
Add it to the cooled pasta, and add the almonds.
Add the parmesan and the basil.
Finally, pour the dressing on top and stir.
Bon Appetit!
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