Summer Green Pasta Salad

The perfect summer green pasta salad with sautéed zucchini, peas, and artichokes tossed in a zesty lemon basil dressing. Serve it cold or warm for the ideal weeknight meal!

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1 lb Pasta I used rigatoni
• 2 Zucchini chopped
• 2 tbsp Olive oil
• 0 Salt
• 0 Pepper
• 10 oz Frozen peas
• 8 oz Fresh mozzarella pearls
• 1 cup Marinated artichoke quarters chopped
• 2 Scallions chopped
• 0.33 cup Parsley chopped
• 2 cups Basil packed
• 0.5 cup Cottage cheese or ricotta choose based on creaminess preference
• 0.25 cup Olive oil
• 0 Lemon juice from 1/2 lemon
• 1 tsp Lemon zest
• 2 Garlic cloves peeled
• 1 tbsp Apple cider vinegar
• 0 Salt
• 0 Pepper
• 0 Arugula
• 0 Pistachios crushed

Instructions

1. Prepare the pasta according to the instructions on the package. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped zucchini and sauté for 8-10 minutes, until soft. Season lightly with salt and pepper.
3. Thaw the peas by microwaving them for 2 minutes or boiling them for 4-5 minutes until soft.
4. In a large bowl, combine pasta, sautéed zucchini, peas, mozzarella pearls, marinated artichokes, and chopped herbs.
5. To prepare the lemon basil dressing, blend the ingredients until smooth. Pour over the salad and toss together.
6. Serve the salad over a bed of arugula with crushed pistachios as garnish.