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Categories:
zucchini olive oil olive oil red wine vinegar tri-color rotini cherry red onion salt pepper fresh basil lemon
Viewed: 13 - Published at: 5 years agoIngredients
- 2 Zucchini, Sliced Into 1/4 Inch Rounds
- 1 teaspoon Olive Oil
- 1 Tablespoon Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 2 cups Tri-color Rotini Or Fusilli Noodles, Cooked According To Package Directions
- 1-1/2 cup Cherry Or Plum Tomatoes, Halved
- 1/2 cups Red Onion, Diced
- Salt To Taste
- Pepper To Taste
- 1 Tablespoon Fresh Basil, Coarsely Chopped
- 1/2 Lemon (optional)
Method
- Lightly saute zucchini over medium heat using 1 teaspoon of olive oil or cooking spray and season with salt and pepper to taste. Then cut each zucchini round into halves or quarters.
- Mix remaining 1 Tablespoon of olive oil and vinegar together in a small bowl.
- Toss the cooked pasta, zucchini, tomatoes, and onion in a large bowl with the olive oil mixture. Season with salt and pepper, add basil and stir.
- Refrigerate for 30 minutes. Then, squeeze lemon over pasta (if desired) and serve!
