Description
This Spicy Zucchini Pasta Salad delivers vibrant flavors and satisfying textures without the fuss. Tender pasta, crisp zucchini, and a zesty, fiery dressing come together in under 30 minutes.
Ingredients
Scale
12 oz short-cut pasta
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, halved
1/4 cup red onion, finely minced
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup (optional)
1 teaspoon Dijon mustard
1/2 to 1 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain and rinse with cold water
- Prepare the Vegetables: Slice the zucchini, halve the cherry tomatoes, mince the red onion and garlic, and chop the parsley
- Whisk the Dressing: In a bowl, combine olive oil, lemon juice, apple cider vinegar, honey (if using), Dijon mustard, red pepper flakes, minced garlic, sea salt, and black pepper. Whisk until emulsified
- Combine Ingredients: In a large bowl, add the prepared vegetables to the cooled pasta
- Dress the Salad: Pour the dressing over the pasta and vegetable mixture and toss to coat
- Taste and Adjust: Taste and adjust seasonings if necessary
- Serve or Chill: Serve immediately or refrigerate for at least 30 minutes before serving
Notes
For best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg