This refreshing salad comes together with minimal cooking, making it an easy choice for warm summer days. Tender zucchini ribbons, sweet peas and cheesy tortellini are tossed in a bright, flavorful mix that feels satisfying without being heavy. It’s the kind of dish that works just as well at a backyard barbecue as it does packed for a picnic, bringing color and freshness to any summer table.
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Zucchini salad with tortellini and peas
Adapted from myrecipes.com
Ingredients:
- 1 (9-ounce) package refrigerated 3-cheese tortellini, such as Buitoni (whole wheat is even better, if you can find it)
- 2/3 cup frozen peas
- 2 medium zucchinis
- 2 tablespoons olive oil, divided
- 2 cloves garlic, peeled and minced
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice (about half of a lemon)
- 1/2 teaspoon each kosher salt and freshly ground black pepper
- About 2 tablespoons fresh basil
Preparation:
Cook pasta according to package direction, skipping the salt and fat. After about three minutes, add the peas for the final four minutes. Drain and cool 10 minutes. Place the tortellini and peas in a serving bowl.
Using a vegetable peeler or a mandolin, shave zucchini into ribbons, about 1/8 inch thick (thin enough to be flexible). Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add the garlic and cook, stirring, about 30 seconds.
Remove from heat and add the zucchini to the hot skillet, stirring until it’s slightly softened, about one minute. Add zucchini and garlic to the serving bowl.
Combine the lemon zest and juice, salt and pepper and remaining 1 1/2 tablespoons olive oil in a small bowl and whisk. Drizzle over the tortellini mixture and toss to coat everything. Sprinkle with basil before serving.
Best served at room temperature. Can be refrigerated for up to five days.
Yield: 4 servings. Per serving: 283 calories; 12g fat (2.5g saturated fat); 21mg cholesterol; 437mg sodium; 35g carbohydrates (4.3g sugar); 9.7g protein.
