Lemon Zucchini Pasta Salad with Cannellini Beans

Lemon Zucchini Pasta Salad with Cannellini Beans.

Lemon Zucchini Pasta Salad with Cannellini Beans


For 8 Person(s)

For the Dressing:

  • zest and juice of 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/4 cup fresh mint leaves minced

For the Pasta Salad:

  • 2 medium zucchini, sliced into thin rounds
  • extra virgin olive oil for frying
  • 1 pound dried penne pasta
  • 2 12oz jars of cannellini beans


  1. Get the ingredients needed for this recipe HERE

  2. To make the dressing:
    In a small bowl whisk together the juice, zest, oil, salt, garlic powder and mint leaves. Set aside.
  3. To make the pasta salad:
    Put a large skillet over a medium-high flame and heat about 1/4 inch of extra virgin olive oil. Fry the sliced zucchini in batches until they are golden brown. Transfer to a paper towel lined plate and sprinkle with salt. Set aside.
  4. Drop the pasta into generously salted boiling water and cook until al dente. Drain and run the pasta under cold water to stop the cooking. Transfer to a large mixing bowl.
  5. Add the fried zucchini and cannellini beans to the pasta. Pour the dressing over the pasta salad and toss to coat evenly. Refrigerate and chill for 2 hours before serving.



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