Ingredients
Pasta Salad
- 8 oz dried pasta of your choice. We recommend Fusilli or Rotini.
- 2 large zucchini, halved lengthwise
- Watkins Ground Black Pepper
- Watkins Mediterranean Sea Salt
- 1 cup snap peas, thinly sliced
- 1 bunch radishes (around 4-5), thinly sliced
- 8 oz fresh mozzarella cheese, roughly torn into pieces
Dressing
- 2 small shallots or 1 large shallot
- 1 jalapeño pepper, cut in half
- 1 tablespoon sherry vinegar, adjust with more if preferred
- 1/2 cup olive oil
- 2 teaspoons Watkins Ground Black Pepper
- 1 tablespoon Watkins Basil Leaves
Instructions
Pasta: Bring a large pot of water to a boil, and salt the water when boiling. Cook the pasta according to the package instructions until cooked through. Drain and rinse under cold water to stop the cooking process. Set aside.
Dressing: In a blender or food processor, combine the shallots, jalapeño pepper, olive oil, sherry vinegar, basil, ground black pepper, and salt. Blend until smooth and well combined. Set aside.
Zucchini: Slice the zucchini lengthwise and score the inside of the zucchini in a criss cross pattern with a knife. Drizzle olive oil and sprinkle ground black pepper and salt. Place on a hot pan with the scored inside down. Flip mid-way until cooked through and charred.
Assembly
- Add cooked pasta to a large bowl.
- Add on top thinly sliced snap peas, sliced radishes, and zucchini.
- Pour the vinaigrette over the pasta and vegetables. Toss well to coat everything evenly.
- Gently fold in the torn mozzarella cheese, distributing it evenly throughout the salad.
- Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to all come together. Serve chilled.
