How can you prepare a simple zucchini salad with feta and pasta for the summer days? Good question. The raw zucchini shavings, protein-rich chickpeas, crunchy pistachios, sun-dried tomatoes and a truly excellent dressing make this salad a new favorite.
When it comes to pasta salad, you can constantly experiment with new flavors, textures, and even entire cultures. There are countless paths you can take. The possibilities are limitless. When combined, the ingredients in the recipe create a zucchini noodle salad that is fresh, crunchy, salty and filling at the same time.
Here's how you canthe delicious saladprepare!
Ingredients
For the dressing:
- 1 tablespoon Dijon mustard
- 80 ml red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 medium garlic cloves, minced
- 1 teaspoon honey
- 120 ml olive oil
For the salad:
- 2 medium zucchini
- 250g uncooked, short pasta, such as rigatoni, penne or farfalle
- 1 small red onion, thinly sliced
- 1 can chickpeas, drained
- 30 – 40 g sun-dried tomatoes, cut into julienne
- 150g crumbled feta cheese
- 40 g pistachios, coarsely chopped
preparation
- Stir together honey, garlic, lemon juice and Dijon mustard in a large bowl. Add the olive oil while stirring until everything is well mixed. Season with salt and pepper, then set the dressing aside.
- Toss the zucchini with the dressing after cutting them into paper-thin ribbons using a vegetable peeler or mandoline.
- Add some salt to a large kettle of water and bring it to the boil. Add the noodles and cook until al dente, about 10 minutes.
- Drain the pasta and put it in a bowl along with the zucchini, red onions, chickpeas and sun-dried tomatoes.
- Add the feta and pistachios and mix well. Serve immediately or store well covered with cling film in the fridge.
- It's ideal to eat this salad within a day of making it, as the zucchini begin to absorb the marinade after 24 hours.
Zucchini salad is ideal for making in advance or storing for lunch the next day. If you serve creamy dressings just before eating, the salad will stay fresh in the fridge for two days.
