Saturday, July 19, 2008
Italian Pasta Salad
8 oz. pasta
1/2 cup Italian salad dressing (I used Kraft's Light Zesty Italian)
1/2 cup red bell pepper, diced
1/2 cup zucchini, diced
2 Tbsp. red onion, minced
1 garlic clove, minced
2 Tbsp capers, drained and rinsed
4 oz fresh mozzarella, cubed
2 Tbsp Italian parsley, finely chopped
salt and pepper to taste
-Cook pasta according to directions in a pot of salted water, drain and cool to room temperature.
-In a bowl combine the pasta and the salad dressing and toss to coat the pasta.
-Mix in the next six ingredients, season to taste with salt and pepper. (For my taste, I found that I did not need to add any extra salt. I did add a generous amount of pepper.)
-Refrigerate the pasta salad for at least an hour to let the flavors blend.
-Just before serving, sprinkle with parsley.
Notes: This pasta salad is very light and not too heavily coated with dressing. It would also be good with some grilled chicken or shrimp mixed in.