Ditalini with Zucchini
Submitted by glitterwings2003
A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minSometimes the best pasta dishes are the ones that barely need cooking at all.
Cooled ditalini gets tossed with thin rounds of raw zucchini, a peeled fresh tomato, sliced onion, olive oil, and minced parsley.
No heavy sauces. No fuss. Just clean, garden-fresh flavors that let the vegetables do the talking.
This is the kind of light Italian pasta you want on a warm evening when turning on the oven feels like too much work.
Kitchen Tips
- Blanch and peel the tomato for a smoother texture; one minute in boiling water and the skin slips right off
- Slice the zucchini as thin as possible so the rounds are tender enough to eat raw and absorb the olive oil
- Use a good-quality extra virgin olive oil here since it’s doing most of the flavor work
- A handful of shaved Pecorino Romano on top adds a salty, sharp finish that makes everything pop
Ingredients
Directions
Cook ditalini according to package directions, drain well.
Rinse with cold water to cool quickly, drain well.
Slice unpeeled zucchini into thin rounds, discarding ends, set slices aside.
Blanch tomato in boling water for 1 minujtle; remove skin and chop flesh.
In large bowl, combine zucchini, tomato, onion, olive oil, parsley and salt and pepper to taste.
Add ditalini, toss to mix well.
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