Warm Zucchini (Courgette) Pasta Salad / Peanut Ginger Dressing
Total time: 30 minutes
Everyone looks for new, interesting ways to use the summer abundance of zucchini. With the red peppers, it makes a colorful, warm, summer salad, especially good with the slightly hot/spicy Peanut Ginger Dressing
Ingredients:
- 1 zucchini (courgette), about 8" long (20cm)
- 2 cloves garlic
- 1 tbs fresh ginger
- 1 red onion
- 1/2 red pepper
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 1 tsp soy sauce
- 1 cup (3.3oz, 95gr) pasta, penne, rigatoni
- Peanut Ginger Dressing:
- 1 1/2 tbs creamy peanut butter
- 1 1/2 tbs Dijon-style mustard
- 2 tsp soy sauce
- 1 tbs sesame or walnut oil
- 1 1/2 tbs olive oil
- 4 tsp white Balsamic vinegar
- 1/4 tsp powdered ginger
Instructions:
- Cook pasta according to package directions. When done, drain.
- Slice onion, mince garlic and ginger.
- Slice the red pepper the long way then cut slices in half.
- Cut zucchini in half the long way, then into 1/4" (6cm) slices.
- Heat oils in large nonstick skillet over medium-high heat.
- Add onion, sauté 5 minutes.
- Add garlic, ginger, pepper and zucchini; turn heat to medium and sauté 6 - 10 minutes longer, depending on how crisp/done you like.
- When done to your liking add Dressing and pasta, toss to combine and serve. I sautéed the veg just until the zucchini started to get limp, about 7 minutes.
- Peanut Ginger Dressing:
- Combine peanut butter, mustard, ginger and soy sauce in small bowl.
- Whisk to combine completely.
- Add vinegar and oils, whisk well.