Meanwhile add oil and zucchini to a saucepan over medium heat. Sauté 3 minutes.
Add peppers, tomatoes and onions. Sauté 4 minutes.
Strain pasta and rinse in cold water.
Return to serving bowl. Pour sautéed vegetables over pasta.
In a jar, combine dressing ingredients and shake until combined. Pour over pasta salad.
Toss.
Notes
Substitutions
Olive Oil - EVOO is preferred, but olive oil and canola oil also work.
Parmesan - Asiago, pecorino romano, feta and goat cheese all work well.
White Wine Vinegar - You can also use balsamic vinegar or a red wine vinegar.
Lemon Juice - Freshly squeezed or 100% lemon juice purchased in the produce section of your grocer.
Dried Basil - Oregano, thyme and rosemary also work well.
Crushed Red Pepper Flakes - Eliminate or substitute with black pepper.
Variations
Add Garlic - when you’re sautéing the vegetables for another boost of fresh flavor.
Mix it Up - Use your favorite or seasonal veggies.
Make it Vegan - Eliminate the cheese.
Optional Veggies
green onion
carrots
celery
squash
broccoli
Alternative Pastas
orzo
rice
tri color spirals
Tips
Don’t Overcook Noodles - Prepare them al dente. This will prevent your pasta salad from becoming mushy and it will toss easier.
Shock Pasta - After straining noodles, rinse them with cold water to shock them.
Cool Pasta - Allow pasta to cool before adding the pasta salad dressing and ingredients.
Marinate - The best pasta salads are made in advance to allow the dressing to soak into your pasta and veggies. This makes it so flavorful!
Make it Vegan - Simply eliminate the cheese for a Vegan pasta salad!
How to Store
Refrigerate - Wrap your serving bowl tightly with plastic wrap, or choose a storage bowl with a tight fitting lid. Most pasta salads can be kept in the refrigerator for up to 3-4 days. I really enjoy making this one ahead of time because it’s truly even better the second day!