Print

Zucchini and Dill Pasta Salad

This quick fresh pasta salad is great for summer nights on the patio.

Ingredients

  • Lemony Zucchini and Bean Pasta Salad
  • adapted from Donna Hay
  • Serves 4 as main course 8-10 as a side dish
  • 1 lb. orecchiette pasta penne or farfalle would would work as well
  • 3 medium size zucchini diced into 1/4" pieces
  • 1 15 oz. can organic garbanzo beans drained (I like Westbrae brand)
  • 1/2 lb fresh green beans trimmed and chopped into 1" pieces
  • 1/4 cup fruity olive oil the best you can afford
  • 1/4 cup freshly squeezed lemon juice
  • Lemon zest from one lemon
  • 1 1/2 tsp kosher or sea salt
  • 1 tsp cracked fresh pepper
  • 1/4 cup fresh dill chopped
  • 1 cup or 10 oz package queso fresco cheese crumbled (you can also use any dry, white cheese such as feta)

Instructions

  1. Cook the pasta in a saucepan of salted boiling water according to package directions or until al dente. Drain, rinse and set aside in a large bowl.
  2. Blanche the green beans in a saucepan of simmering water for 1 minute. Remove and rinse with cold water, add to pasta. Add zucchini, garbanzo beans, olive oil, lemon juice and zest, salt, pepper and dill to pasta and beans and toss well to combine. Top with crumbled queso fresco or feta cheese. Refrigerate for one hour for flavors to marry. Add more salt and pepper to taste.