I have been all about zucchini and lemon lately. I also had some dill that I needed to use up. So, a pasta salad with lemon vinaigrette emerged. I underestimated the amount of vinaigrette I needed so the lemon taste diminished with time. I really did like the combination of zucchini, asparagus, Cannellini beans, and dill though.
Summer Pasta Salad
1 box of mezze penne, cooked and drained
2 TBS of olive oil
2 zucchini, diced
1 bunch of asparagus, chopped
2 TBS of fresh dill, chopped
1 15oz can of Cannellini beans, drained and rinsed
zest of one lemon
juice of 2 lemons
1 clove of garlic, minced
1/2 tsp of fresh rosemary, minced
1/4 cup of olive oil
1/2 tsp of salt and pepper
Combine zest, lemon juice, garlic, rosemary, salt and pepper. While whisking, stream in the olive oil, set aside, In a medium skillet, heat the 2 TBS of olive oil over medium heat. Add the zucchini and asparagus, sauté for 3-5 minutes, then set aside. In a large bowl, mix the pasta, dill, and beans. Pour the vinaigrette over the top and stir well. Then stir in the sautéed asparagus and zucchini. Let the pasta salad sit for at least a couple hours so all the flavors come together. Enjoy!