This summertime salad is absolutely perfect for those hot summer days. It’s refreshing, light, but filling all in one! Plus, it's jam-packed with delicious veggies for a nutritious boost!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Lunch, Side
Cuisine: American
Servings: 8servings
Calories: 325kcal
Author: Toni Okamoto
Ingredients
1poundof pasta (your choice)
¼cupof olive oil
1smallyellow or red onion, diced
4garlic cloves, minced
1mediumzucchini, quartered lengthwise and sliced
2cupsof cherry tomatoes
1 ½cupsof sliced green olives
1 ½tbspof olive brine
1tbspof fresh minced basil
Salt and pepper, to taste
Instructions
In a medium pot over medium-high heat, cook the pasta according to the package instructions.
In a separate pan, heat the oil. Add in the onion and garlic and saute for 1 minute, then add zucchini and saute for another 2 to 3 minutes, until the veggies become tender.
Stir in the tomatoes and cover the pan for 1 minute, stir and then cover for another minute.
Stir in the olives, olive brine, pasta, and basil, and serve. Can be eaten cold or warm.
Notes
Easily make this ahead of time for your party or potluck.
Use whatever fresh summer veggies you have on hand.
I recommend sticking with rotini pasta to soak up all the dressing flavors.