Zucchini Pasta Salad

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  • Gluten Free Recipe
  • Vegetarian Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time: 15 minutes
  • Try adding smoked salmon, canned tuna or shaved lean ham.

INGREDIENTS

  • 350g penne pasta (gluten free)
  • 1 bunch asparagus, trimmed and cut into 5cm lengths
  • 2/3 cup Anathoth Farm Zucchini Pickle
  • 1/3 cup lite mayonnaise
  • 1/4 cup water
  • 150g cherry tomatoes, halved
  • ½ small red onion, sliced
  • 1 ½ Tbsp chopped dill
  • salt & cracked black pepper
  • ½ cup baby basil leaves, to serve
  • 1 butter lettuce, to serve

METHOD

  1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and set aside to cool. Blanch  asparagus for 1-2 minutes until tender, then plunge into iced water. Drain and set aside.
  2. Place Zucchini Pickle in a bowl with mayonnaise and ¼ cup water. Mix until fully combined. Cover and refrigerate until needed. Toss together cooled pasta with asparagus, tomatoes, red onion, dill, salt and pepper.
  3. To serve, fold the Zucchini Pickle dressing through the salad. Sprinkle with basil leaves and serve in butter lettuce cups.
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