I found this recipe on Pinterest and the recipe is adapted from: Sweet Pea's Kitchen
Ingredients:
1 1/2 pounds zucchini (about 2 1/2 zucchinis), sliced very thinly
1 teaspoon salt
13.5 ounce box of whole grain rotini pasta
2 cups cherry tomatoes, sliced in half
1/2 cup kalamata olives, cut in half
1 1/2 ounces Parmesan cheese, thinly sliced with a peeler
1/2 cup slivered almonds, toasted and cooled (toast at 300˚ for about 10 minutes)
1/3 cup olive oil
3 tablespoons lemon juice
Freshly ground black pepper
1/4 teaspoon salt
1 teaspoon salt
13.5 ounce box of whole grain rotini pasta
2 cups cherry tomatoes, sliced in half
1/2 cup kalamata olives, cut in half
1 1/2 ounces Parmesan cheese, thinly sliced with a peeler
1/2 cup slivered almonds, toasted and cooled (toast at 300˚ for about 10 minutes)
1/3 cup olive oil
3 tablespoons lemon juice
Freshly ground black pepper
1/4 teaspoon salt
Directions:
Combine zucchini and 1 teaspoon of salt in a large colander set over a large bowl or in sink; let it sit for 20 minutes.
Cook the pasta according to the package instructions in salted water; drain and cool.
In a large bowl combine zucchini, cooled pasta, tomatoes, olives, cheese and almonds.
In a small bowl whisk together olive oil, lemon juice, black pepper and salt together. Toss with salad and adjust seasonings to taste. Serve chilled.
Cook the pasta according to the package instructions in salted water; drain and cool.
In a large bowl combine zucchini, cooled pasta, tomatoes, olives, cheese and almonds.
In a small bowl whisk together olive oil, lemon juice, black pepper and salt together. Toss with salad and adjust seasonings to taste. Serve chilled.
It turned out delicious and a great summer food for lunch or dinner. I highly recommend it :)
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