Pasta Salad
This pasta salad is the perfect way to use up leftover pasta and vegetables—but it's so delicious, you might find yourself cooking pasta just for it! A vibrant mix of fresh ingredients, bold flavors, and simple preparation make this a guaranteed crowd-pleaser.
Ingredients
For the salad
Instructions
Preparation
- Sauté the zucchini: Heat 1 Tbsp olive oil in a pan, add zucchini, season with salt and pepper, and sauté until lightly golden. Transfer to a mixing bowl.
- Sauté the aromatics: In the same pan, heat 3 Tbsp olive oil and fry garlic, olives, and green onions for 30 seconds.
- Add more vegetables: Add tomatoes, chili, and capers. Season with salt and pepper, stir-fry on high heat for 2 minutes, then transfer to the mixing bowl.
- Assemble the salad: Add cooked pasta, basil, balsamic vinegar, and honey. Mix well.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Serve with grated feta on top.
Note
For Variety
- Swap in different vegetables for new flavors each time.
- Add 2 Tbsp pesto for an herby twist.
- Replace feta with Parmesan for a sharper flavor.
- Mix in chopped hard boiled eggs and/or canned tuna for added protein.
- Add roasted pine nuts or sunflower seeds for crunch.
- Toss in sundried tomatoes for extra depth.
- Use roasted bell peppers for a smoky touch.
Pasta,Fresh,Light ,QuickMeal,