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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
Summer for me is a good light hearty pasta salad. It lasts a few days in the fridge, great for taking on the go. Make it dairy for a light dinner or shalosh seudos by adding some feta cheese. Or make a quick one bowl dinner. Add some grilled chicken instead. The flavors of the salad pair so well together. The light crunchy vegetables, the soft pasta with the bold sin-dried tomato flavor. Makes for the perfect combination.
1 package rotini pasta or Tuscanini Fusilli Pasta (see note)
1 medium zucchini, sliced into half moons
1/2 pint cherry tomatoes, sliced
1 red onion, sliced thin
10 cloves garlic, sliced
2 teaspoons Tuscanini Olive Oil
salt
parsley, for garnish
3 tablespoons Tuscanini Pesto
2 teaspoons Tuscanini Olive Oil
1 teaspoon Tuscanini Lemon Juice
In a jar, mix all the dressing ingredients together. Shake well. Set aside until ready to use.
Cook the pasta according to package directions. Drain and place in a bowl or container (I like using rotini for pasta salads but feel free to use any shape).
On a baking sheet lined with Gefen Parchment Paper, place the vegetables. Toss with the oil and salt. Bake at 400 degrees Fahrenheit for 40 minutes.
When the vegetables are ready, toss together with the pasta and dressing
Serve warm or room temperature.
Sponsored by Tuscanini
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