Dilly Zucchini Pasta

Zucchini Pasta
On the go…
Crazy schedule…
No time…
Even less money…

Yeah, I’d say that accurately describes the 6-day work stretch I am about to embark on. It’s amazing how a mini-vacation can zap your energy and your bank account. Fortunately, I used the last bit of my post-vacation steam to do a little meal planning for the week ahead. I decided to resurrect my “Lunch For The Week” series and create a new pasta salad that I can take to work each day: Dilly Zucchini Pasta.
Zucchini Pasta
Zucchinis are so big and beautiful right now, especially at local farmers markets. My eye went right to them! Come to mama!

I’ve slipped, or rather plunged, into “the carb/ice cream overload” zone lately, so this is the perfect way to sneak some healthy veggies into your daily diet.


If you’re planning to have leftovers for a few days like I am,  the trick is to use vegetables that won’t go soggy after 4-5 days in a salad. Zucchinis are very durable, so they should stay crisp for a while in an air-tight container. I drizzled my salad with a little more olive oil in my tupperware each day to freshen it up a bit.

I trimmed the ends off my zucchini and yellow zucchini squash, then cut them in half, and cut them again in quarters before slicing them.

The other star of this salad is the dill. I am smitten over fresh dill! It packs so much flavor and really “freshens” up the dish. It really compliments the lemon juice I used for the dressing too. I used some flavored feta (lemon, oregano garlic) to amp up the dish even more! #Flavortown!

Well, I’m out the door as I hit “Publish” on this post. See you on the other side!

How do you meal-plan during a crazy, hectic week?

1 pound box Farfalle
2 medium zucchini, chopped
2 medium yellow zucchini squash, chopped
1 small container grape tomatoes, quartered
3 teaspoons fresh dill, chopped
1 6oz container feta cheese (lemon, oregano garlic)
1/3 cup EVOO
1/3 cup fresh squeezed lemon juice
1 teaspoon oregano
salt/pepper to taste (start with 1 teaspoon each)

1. Bring a big pot of salted water to a boil. Add farfalle and boil for 10 minutes.
2. At the 10 minute mark, add chopped zucchini to the pot. Boil for 1-2 minutes just to take the edge off the zucchini. You want it to stay crunchy, not soggy.
3. Drain pasta and zucchini in a colander. Blast it with cold water to cool it down and help stop the cooking process.
4. Dump the pasta and zucchini into a large bowl with room to toss the salad. Add in tomatoes, feta, and dill. Toss.
5. Drizzle lemon dressing over the salad in small batches and toss as you go.
6. Refrigerate for 3-4 hours or overnight.


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