1 pint Festival's Tomato Cucumber Salad, (from Deli Dept.)
1 tablespoon lemon zest
2 tablespoons toasted pinenuts, sprinkle on just before serving
Cook pasta in salted water according to instructions on box. Drain, rinse under cold water, add olive oil and toss to coat.
Add rest of ingredients. Serve salad chilled or in a roasted zucchini boat. Recipe follows.
Roasted Zucchini Boat
1 medium zucchini squash, yellow or green
1 tablespoons olive oil
Salt, to taste
Pepper, to taste
Cut zucchini in half lengthwise, scoop out seeds with a spoon and cut thin slice off bottom so it sits without tipping.
Rub with oil, salt and pepper. Place in 400 degrees F oven on a cookie sheet, cut side up. Roast until tender and lightly brown, about 20 minutes. Remove and let cool.
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1 pint Festival's Tomato Cucumber Salad, (from Deli Dept.)
1 tablespoon lemon zest
2 tablespoons toasted pinenuts, sprinkle on just before serving
Roasted Zucchini Boat
1 medium zucchini squash, yellow or green
1 tablespoons olive oil
Salt, to taste
Pepper, to taste
Directions:
Cook pasta in salted water according to instructions on box. Drain, rinse under cold water, add olive oil and toss to coat.
Add rest of ingredients. Serve salad chilled or in a roasted zucchini boat. Recipe follows.
Roasted Zucchini Boat
Cut zucchini in half lengthwise, scoop out seeds with a spoon and cut thin slice off bottom so it sits without tipping.
Rub with oil, salt and pepper. Place in 400 degrees F oven on a cookie sheet, cut side up. Roast until tender and lightly brown, about 20 minutes. Remove and let cool.
Scoop salad into boats right before serving.
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