Pasta Salad

 

Zucchini has descended upon the farmer's market...well, the Corvallis Farmer's Market, at least, and I could not be happier. Everywhere you looked were mounds and mounds of zucchini. Just the week before, you might have seen a few bushels of small zucchinis. If price and finding the best deal are concerns, I generally suggest buy what is on sale at the grocery store. The best deal on zucchini can be found at the farmer's markets from smaller farms in my experiences where the vendors sell the zucchini individually rather than by the pound. This last Saturday, I bought 2 giant zucchini that probably weighed between 4 and 5 pounds for $1(!!!) from the lovely proprietor of Wonderful Garden.

I have a few suggestions as to what you can do with all that zucchini. There is always zucchini bread or zucchini muffins like I did. Another possibility is to use the zucchini in a stir-fry or yakisoba. Since Z. created his pasta salad for a work potluck less than a month ago, we have made this 4 or 5 times already. What is so special about this pasta salad? You can use whatever additions you like and have one hand.

Variations:

• Diced grilled chicken
• Diced salami or pepperoni
• Beans, such as black beans, chickpeas, white beans, or even kidney beans (if canned, just drain and rinse well)
• Feta cheese
• Chopped kalamata olives
• Diced pickled peppers or pickled garlic
• Roasted red peppers
• Raw bell peppers
• Tomatoes
• Broccoli or cauliflower
• Green beans

Don't like raw onions? I love their crunch but the flavor can be a little pungent at times. Marinating the vegetables, especially the onions, in the balsamic for a brief time mellows the harsh taste of the onions while keeping the delicious crunch. Or just leave them out!

Our favorite frugal additions, excluding the onion who was hiding out in the refrigerator

Z. discovered that white balsamic is delicious in this salad. If you do not have white balsamic, I would suggest lemon juice for a similar bright and light flavor. I discovered my love of white balsamic thanks to the Trader Joe's. Their store-brand white balsamic is only $2.29 for a bottle. If you have tasted balsamic before, you would recognize the taste, just without the familiar brown color. The taste of white balsamic, though, is light, slightly sweet, and not nearly as acidic. It is not only delicious in this salad but it makes a great vinaigrette and can be used in place of lemon juice in millet salad. Enjoy!

Z.'s Pasta Salad, serves 2 for dinner or 3-4 as a side dish (easily doubled)

2 servings pasta (rotelle or rotini works great)
drizzle of olive oil, about 2 teaspoons
2-3 tablespoons white balsamic, or until taste
1/2 cucumber, diced
about 1 cup diced zucchini
2 carrots, diced
1/2 red onion, chopped
parsley, optional
salt to taste
Garnishes: red pepper flakes or grated Parmesan cheese

1. Prepare pasta according to package directions. After cooked, place pasta in a bowl and coat with a drizzle of olive oil. Allow to completely cool.
2. When pasta is cool, combine all remaining ingredients up to garnish. May be served immediately, or as we prefer, chill a little longer in the refrigerator. 
3. Serve and enjoy with red pepper flakes or grated Parmesan cheese if desired.