Total Time
Prep 15 mins
Cook 0 mins

adapted from

Ingredients Nutrition


  1. Drizzle cooked pasta with half the olive oil to keep it from sticking. Set aside.
  2. In a large bowl, combine both vinegars, dijon mustard, remaining olive oil and garlic; whisk.
  3. Toss pasta in mixture. Mix in zucchini and olives. Add salt and pepper to taste.
  4. Top with chopped scallions (optional), cover bowl and refrigerate until ready to serve.