Lemon-Basil Zucchini Pasta Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 1 minute

Ingredients

24 oz. uncooked short pasta

olive oil

2 cups raw zucchini, (chopped)

1 cup baby spinach, (chopped)

1 cup baby arugula

½ cup basil, (finely chopped)

2 cloves garlic, (finely minced)

2 large lemons, (zested)

2 tbsp white wine vinegar

1 cup fresh mozzarella or burrata, (torn)

¼ cup scallions, (chopped)

½ cup salted, roasted, sunflower seeds

kosher salt

black pepper

Directions

Bring a large pot of water to a boil.

Cook the pasta according to package directions. Drain, and toss lightly with olive oil.

Allow the pasta to cool completely.

When the pasta is cool, in a large bowl combine the cooked pasta, ¼ cup olive oil, zucchini, baby spinach, baby arugula, basil, garlic, zest and juice of both lemons, white wine vinegar, mozzarella, scallions, sunflower seeds, and salt and pepper to taste. Taste, and add more oil or vinegar if desired.

Serve, at room temperature or chilled.