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Categories:
Pasta red wine vinegar balsamic vinegar mustard extra-virgin olive oil garlic salt freshly cracked black pepper olive zucchini scallion
Viewed: 59 - Published at: 3 years agoIngredients
- 4 cups pasta (cooked)
- 14 cup red wine vinegar
- 14 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 14 cup extra virgin olive oil
- 2 garlic cloves, minced
- salt
- freshly cracked black pepper
- 14 cup pitted olive, chopped
- 1 small zucchini, chopped
- scallion (optional for garnish)
Method
- Drizzle cooked pasta with half the olive oil to keep it from sticking.
- Set aside.
- In a large bowl, combine both vinegars, dijon mustard, remaining olive oil and garlic; whisk.
- Toss pasta in mixture.
- Mix in zucchini and olives.
- Add salt and pepper to taste.
- Top with chopped scallions (optional), cover bowl and refrigerate until ready to serve.
