Italian Flag Zucchini Pasta Salad
Ready In: 3 hrs 20 mins
Serves: 8-10
Ingredients
- 1 (28 ounce) can plum tomatoes, diced and undrained
- 1⁄3 cup olive oil
- 2 tablespoons parsley
- 1 teaspoon basil
- 1 teaspoon salt
- 1 garlic clove, minced
- 450 g penne pasta
- 8 ounces mozzarella cheese, shredded
- 2 small zucchini, unpeeled and shredded
- salt and pepper
Optional
- 1⁄2 cup pitted black olives (optional)
- 1⁄2 cup feta cheese, diced (optional)
Directions
- In large bowl, mix the undrained tomatoes, oil, parsley, basil, salt and garlic.
- Let stand at room temperature 2 hours.
- Cook pasta and drain but do not rinse.
- While pasta is still warm, toss in mozzarella cheese and it will partially melt.
- Add zucchini and tomato mixture and stir gently.
- Add feta cheese and black olives, if using.
- Salt and pepper to taste.
- Refrigerate at least 3 hours to chill and allow flavours to blend.
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