Tomato Zucchini Pasta with Sherry Shallot Vinaigrette

tomato zucchini pasta salad

Recipe: Tomato Zucchini Pasta with Sherry Shallot Vinaigrette

Summary: I needed to bring a side dish that could sit out safely in the hot sun for several hours, and also fit in well with an American style cookout. An additional benefit is it gave guests a vegan option, and me an excuse to eat lots of cold pasta salad. 

Ingredients

    • 1 pound riccioli shaped pasta, or any favorite shape
    • 2 medium sized zucchini, or 1 large thinly sliced into half moons
    • 1 cup chopped scallions
    • 3-4 ripe Roma tomatoes, chopped
    • 1 tablespoon dried parsley
    • Salt and pepper to taste
    • Sherry Shallot Vinaigrette
    • 1/2 cup Extra Virgin Olive Oil
    • 1/4 cup Sherry Vinegar
    • 1 Shallot, chopped
    • 1/ 2 clove Garlic, chopped
    • 1/2 teaspoon Salt
    • Lots of fresh ground black pepper to taste

For instructions please visit: TheCookingPhotographer.com

 

Quick notes

Next time I might throw in some dried or fresh parmesan, and a handful of sliced olives to add another element of flavor. Shredded asiago cheese might also work well.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 10

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