Cold tomato zucchini pasta salad with sherry shallot vinaigrette

Ingredients

1) For Sherry Shallot Vinaigrette :

• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Sherry Vinegar
• 1 Shallot, chopped
• 1/ 2 clove Garlic, chopped
• 1/2 teaspoon Salt
• Lots of fresh ground black pepper to taste

2) For Tomato Zucchini Pasta :

• 1 pound riccioli shaped pasta, or any favorite shape
• 2 medium sized zucchini, or 1 large thinly sliced into half moons
• 1 cup chopped scallions
• 3-4 ripe Roma tomatoes, chopped
• 1 tablespoon dried parsley
• 1 recipe Sherry Shallot Vinaigrette
• Salt and pepper to taste

Preparation

• 1) Puree the ingredients together in a small processor or blender. Set aside.
• 2) Boil the pasta according to the package directions in heavily salted water. Drain and rinse in cold water.
• Meanwhile, prepare the Sherry Shallot Vinaigrette.
• Toss the pasta together in a large bowl with the dressing and the rest of the ingredients. Salt and pepper to taste.
• Serve immediately or store covered in the refrigerator until chilled.

Questions

Photos of members who cooked this recipe

Comments