The cold pasta with zucchini, feta, olives, and sun-dried tomatoes is a very simple dish to prepare, fresh, flavorful, and delicious!
Made with simple ingredients, in a vegetarian version with the possibility of making it suitable for vegans. In fact, you can omit the feta or replace it with vegan cheeses or, for example, with tempeh.
Cold pasta with zucchini, feta, and sun-dried tomatoes is a dish you can prepare at the last minute, perfect to put in your lunchbox if you have to eat out.
Don’t like zucchini? Try replacing them with grilled eggplants or roasted peppers, a delight!
Be sure to read to the end, you’ll find useful tips for making this recipe and a little gift for you ❤️🩷
If like me, you are a fan of tasty and quick first courses, check these out too:
- Cuisine: Italian
Ingredients
- 7 oz pasta (any shape you like)
- 7 oz feta
- 1 zucchini (rather large)
- 20 olives (Taggiasca, green or black)
- 10 sun-dried tomatoes in oil
- chopped parsley
- 2 tbsp olive oil
- to taste salt
Tools
- Saucepan
- Colander
- Ladle
- Bowl
- Cutting board
Steps
First, cook the pasta, which you will then need to cool. Choose the shape you like best and once ready, drain and place in a bowl.
Dress the pasta with a drizzle of olive oil and mix gently to prevent it from sticking.
Wash the zucchini and slice it lengthwise with a mandoline. You need to get very thin slices, almost transparent.
Cook the zucchini in a pan, without oil, just for 4-5 minutes, until they wilt and become soft.
Be careful not to burn them, as they are so thin, I recommend using a medium flame and turning them frequently.
Once cooked, gather the zucchini in a bowl and season with olive oil, salt, parsley, and a piece of garlic (only if you like).
Add the feta previously cut into cubes (don’t like feta? No problem, find alternative substitutions at the end of the article).
Now take the sun-dried tomatoes and chop them with a knife (or scissors) and add them to the bowl along with the Taggiasca olives.
Your super quick first course condiment is ready!
Pour it into the bowl where you placed the pasta, dress again with a bit of olive oil, and mix everything with a ladle.
Plate it, sit comfortably at the table, and enjoy this dish of unparalleled simplicity and indescribable goodness!
I hope you liked this recipe enough to want to try it! Let me know what you think!
Article protected by copyright © – Gabriella Geroni © All rights reserved
FAQ
I don’t like feta, what cheese can I use instead?!
You can replace the feta with unsalted fresh cheese or more flavorful cheeses like Fontina, Emmental, Gouda, Provola, etc.
I don’t like Taggiasca olives! What can I use?
You can choose green or black pitted olives, but if you don’t like those either, you can simply not use them 😊
How can I replace zucchini?
Try with pan-grilled eggplants cut into thin strips. Peppers are also great, either cooked in a pan or roasted in the oven/air fryer.
Can I prepare this pasta dish the day before?
Yes, of course, but I recommend adding feta and sun-dried tomatoes just before serving to avoid any change in flavor. Obviously, store your pasta in the fridge inside airtight containers.
