Renee Clerkin
Dietitian | Nutritionist
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Zucchini Pasta Salad
SERVES: 4
INGREDIENTS
1 lb pasta, such as Banza
3-4 zucchini, halved and cut into 1/4" planks lengthwise
1/4 cup kalamata olives, halved
3 tbs capers
3 handfuls of arugula, very roughly chopped (or not at all)
chili flakes, to taste
zest of 1 lemon
3-4 scallions, sliced
1/4 cup walnuts (optional)
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh herbs, such as basil or mint, chopped (optional)
1/2 tbs miso
Juice of 1 lemon
1/4 cup olive oil
1 tsp honey
black pepper, to taste
1/2 chopped shallot (optional)
DIRECTIONS
1

Set a pot of water to boil for the pasta and preheat the oven to 400 degrees F.

2

Place zucchini on a wire rack and drizzle with olive oil, salt and pepper on both sides. Roast for 15 minutes, or until slightly browned and softened.

3

While the pasta and zucchini are cooking, combine the olives, capers, arugula, chili flakes, lemon zest, scallions, walnuts, feta cheese, and herbs in a large bowl. Add in cooked pasta and zucchini when ready.

4

To make the dressing, combine miso, lemon juice, olive oil, honey, pepper, and shallot in a jar and shake it to emulsify. Taste and make adjustments as needed.

5

Add half of the dressing to the pasta salad and toss to combine, adding more dressing as needed. Taste and adjust seasoning.

6

Enjoy!