Zucchini and Dill Pasta Salad

Zucchini and Dill Pasta Salad

By the looks of so many of my favorite foodie blogs, everyone is searching—and providing—amazing zucchini recipes this week. And with the plethora of veggie madness these plants provide, I say the more recipes the better.

So in an attempt to utilize my excessive zucchini jungle (how does one squash manage to explode into a super-hero size veggie in 24 hours anyway?) I’m discovering as many recipes as possible to incorporate/mask/hide/add zucchini into.

And this is one of my new favorites. It’s a a chameleon of a recipe: serve as a meatless option for a vegetarian main dish or toss in some grilled chicken or canned white tuna for even more extra added protein.

Ingredients

  • Lemony Zucchini and Bean Pasta Salad
  • adapted from Donna Hay
  • 1 lb. orecchiette pasta (penne or farfalle would would work as well)
  • 3 medium size zucchini, diced into ¼" pieces
  • 1 15 oz. can organic garbanzo beans, drained (I like Westbrae brand)
  • Lemon zest from one lemon
  • 1 tsp cracked fresh pepper
Read the whole recipe on foodiecrush