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.