From our August Home and Garden publication: Summer Pasta Salad

2 tablespoons Garlic Olive Oil

4 ounces dry bowtie pasta

1 teaspoon coarsely ground Sea Salt

1 large English Cucumber approx. 11 oz,

halved lengthwise, sliced

1 cup cherry tomatoes, halved

2 small zucchini, pan fried

½ red onion, quartered, thinly sliced

½ cup basil, chiffonade

½ cup sliced and pitted kalamata olives

4 ounces feta cheese, crumbled

2 tablespoons shaved parmesan cheese

Vinaigrette:

2 clove garlic, minced

2 tablespoons Red Wine Vinegar or red wine

1 teaspoon Dijon mustard

1/2 tsp teaspoon salt and pepper, coarsely ground

1 teaspoon Italian Seasoning

1/4 cup Milanese Gremolata Infused Olive Oil

Garnish:

Parmesan cheese, grated

Basil

Extra oil and vinegar (as needed for moistness)

• In a saucepan bring water to a boil and follow box instructions for al dente pasta. Once cooked, rinse with cold water.

• Pan fry zucchini in garlic olive oil until just translucent, while remaining firm.

• In a large mixing bowl, add pasta and zucchini.

• In a small mixing bowl, add red wine vinegar, garlic, Dijon mustard, salt, pepper, and Italian seasoning. While slowly drizzling the olive oil into the bowl, whisk the vinaigrette to combine.

• Into the bowl of pasta, now add the cucumbers, red onion, tomato, basil, feta, parmesan and the dressing. Give the salad a gentle toss and let the ingredients and vinaigrette sit for 20-30 minutes.

• When ready to serve, gently toss again, and transfer salad to a serving bowl. Make sure to combine the juices on the bottom of the bowl. If necessary, add more vinegar or oil if the salad is not moist enough. Garnish with extra basil and grated Parmigiano Reggiano.

Notes: Quinoa is a great substitute to make this dish gluten free.