Lemon-Basil Zucchini Pasta Salad
This bright, citrusy, herby pasta salad is the perfect side dish, flavorful lunch, or midnight snack right out of the fridge!
Ingredients
- 24 oz. uncooked short pasta
- olive oil
- 2 cups raw zucchini, chopped
- 1 cup baby spinach, chopped
- 1 cup baby arugula
- ½ cup basil, finely chopped
- 2 cloves garlic, finely minced
- 2 large lemons, zested
- 2 tbsp white wine vinegar
- 1 cup fresh mozzarella or burrata, torn
- ¼ cup scallions, chopped
- ½ cup salted, roasted, sunflower seeds
- kosher salt
- black pepper
Instructions
- Bring a large pot of water to a boil.
- Cook the pasta according to package directions. Drain, and toss lightly with olive oil.
- Allow the pasta to cool completely.
- When the pasta is cool, in a large bowl combine the cooked pasta, ¼ cup olive oil, zucchini, baby spinach, baby arugula, basil, garlic, zest and juice of both lemons, white wine vinegar, mozzarella, scallions, sunflower seeds, and salt and pepper to taste. Taste, and add more oil or vinegar if desired.
- Serve, at room temperature or chilled.