Summer Zucchini Pasta Salad

July 1, 2019
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The name of this dish does not do it justice.  It was so good, I should have doubled the recipe.  I’m not kidding.  I think my kids had seconds & tried to have thirds but there wasn’t anymore left.

That’s a dish I love to make, one that is simple & easy, healthy, clean, delicious & satisfying.

So let’s get to it!

1 lemon, zested & juiced

1/4 cup Kalamata olives, pitted & sliced

2 Tablespoons Capers

2 Tablespoons Olive Oil

1-2 Tablespoons Apple Cider Vinegar (with-the-mother)

5 Large Fresh Basil Leaves, chopped

7 ounces dry gluten free pasta, cooked & cold – here’s my favorite

2 large or medium Zucchinis, spiralized

  1.  Make the pasta according to directions & then wash with cold water to rinse to chill it & reduce the stickiness
  2. While the pasta is cooking, make the sauce in a big salad bowl by combining the lemon juice & zest, olives, capers, vinegar, & basil
  3. Spiralize the zucchini & add to the dressing along with the cooked & cooled pasta.
  4. If you want to add in some protein, cooked & shredded chicken breast would be a great addition.
  5. Toss well & enjoy!

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