Freshest Pasta Salad

Ingredients

  • 4 medium zucchini, seeds removed and cut large bite size
  • 1 pound of your favorite pasta
  • 1 TB Bella Sun Luci Extra Virgin Olive Oil
  • 1 cup Bella Sun Luci Sun Dried Tomatoes in Olive Oil and Italian Herbs, Julienne Cut (Drained of the oil, oil reserved aside)
  • 1 15 oz can artichokes in brine(Drained of the brine, brine reserved aside)
  • 4 ears fresh corn, kernels cut off the cob
  • ½ large red onion, diced (or 1 whole medium red onion)
  • 1 cup basil leaves or a little more, chiffonade cut and divided, plus a few florets for final garnish
  • 8 feta, crumbled
  • For the dressing
  • Start with the reserved sun dried tomato oil and artichoke brine
  • 2 TB artisan mustard (Pale Ale-Honey in this case, or other)
  • 2 TB red wine vinegar (taste for acidity and a little if you like)
  • 2-3 cloves garlic, minced (this is optional)
  • 1 TB Worcestershire sauce
  • Kosher salt and cracked black pepper to taste

Directions

  1. Cook the pasta in salted water at a rolling boil. Stir often.
  2. *Set the timer for 3 minutes LESS than the package says.
  3. When the timer goes off, add the zucchine and set the timer for 1 minute.
  4. When the timer goes off, drain the pasta/zucchine, turn onto a sheet pan, coat with the 1 TB olive oil and stir for 1 minute to help it cool. Set aside.
  5. When cool, toss with the other salad ingredients (reserving ½ of the basil and florets for garnish).
  6. Make the dressing and toss it with the salad ingredients.
  7. Garnish with the remaining basil and florets.
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