Monday, July 2, 2012

Paleo Lemony "Pasta" Salad

Paleo pasta salad? Yes, seriously. My daughter requested her favorite lemony pasta salad tonight, and I was very close to scarfing down the brown rice fusilli right along with her. Then I realized there's no reason why I couldn't eat the zucchini noodles I'm become so fond of in a cold dish. I once made raw zucchini noodles that were tasty, so I thought I shoot for somewhere between raw and sauteed.

I cooked my "noodles" very quickly in boiling water, then quickly iced them to cool them down and keep them from getting soggy. Success! I then just dressed and mixed them up as I did my daughter's pasta and we sat down to our own versions of the same yummy meal.

Paleo Lemony "Pasta" Salad

2 medium zucchinis, julienned
1/2 pint of cherry tomatoes, halved
12 oz. chicken sausage, sliced (I used a spinach flavor from Trader Joe's)
large handful of black olives
large handful of basil leaves, julienned
juice of one lemon
3 tbs. olive oil
1 tsp. salt
2 minced garlic cloves
2 tbs. raw pine nuts, toasted
lemon zest and black pepper, for garnish

Place zucchini in a colander and sprinkle generously with salt. Allow to sit for about 20 minutes.

Meanwhile, cook sausage in a skillet and remove, allowing to cool.

Combine cooled sausage, olives, basil and tomatoes in a large bowl. Once zucchini has finished sitting, pat it with a paper towel and bring a pot of water to a boil.

Salt the water and add zucchini; cook for only 1-2 minutes, then remove and drain in the same colander. Rinse with cold water and then pat dry with paper towels.

Add zucchini noodles to bowl with other ingredients. Dress with lemon juice, olive oil, salt and garlic. Taste for seasoning and finish off with a little lemon zest and freshly ground black pepper.

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