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–+ servings

Summer Green Pasta Salad

5 from 2 votes
Serves: 6 -8

Ingredients

  • 1 lb pasta I used rigatoni
  • 2 zucchini chopped
  • 2 tbsp olive oil
  • 10 oz bag of frozen peas
  • 8 oz fresh mozzarella pearls
  • 1 cup marinated artichoke quarters chopped
  • 2 scallions, chopped
  • 1/3 cup parsley, chopped
  • Salt & pepper

Lemon Basil Dressing

  • 2 cups packed basil
  • 1/2 cup cottage cheese or ricotta
  • 1/4 cup olive oil
  • Juice from 1/2 lemon
  • 1 tsp lemon zest
  • 2 cloves of garlic
  • 1 tbsp apple cider vinegar
  • Salt & pepper to taste

Top with

  • Arugula
  • Crushed pistachios

Directions

  1. Prepare the pasta as instructed on the package. Drain and set aside.
  2. Heat a large skillet on medium heat and add in 2 tbsp of olive oil. Add in the chopped zucchini and saute for 8-10 minutes, until soft. Season lightly with salt & pepper
  3. For the peas, microwave them for 2 minutes until soft, or you can boil them for 4-5 minutes in a pot if preferred.
  4. Once the veggies are ready, add the pasta to a large bowl with the sauteed zucchini, peas, mozzarella balls, marinated artichokes, and chopped herbs.
  5. Prepare the dressing by blending together the ingredients until smooth.
  6. Pour the dressing over the salad and toss together.
  7. Serve over arugula with crushed pistachios. Serve cold, warm or at room temperature