Pappardelle Pasta Salad
3742 days ago
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Often compared to fettuccine, the large, flat surface of pappardelle pasta allows sauces to really adhere to the surface, offering up a hearty bite. It also pairs well with meat but we left it out of this recipe and instead went to the garden to use up some tomatoes and zucchini.
Ingredients
- 3 cloves garlic, minced
- 3 tablespoons sherry vinegar or white wine vinegar
- 1/3 cup extra virgin olive oil
- 9 ounces of uncooked pappardelle (wide ribbon pasta)
- 1 1/2 cups halved cherry tomatoes
- 1 medium zucchini, thinly sliced
- 1 bunch or to taste, cilantro, chopped
- Salt and pepper to taste
- 1 1/2 ounces shaved fresh Parmesan cheese
Directions
- In large bowl, stir together garlic, vinegar and oil and set aside.
- Cook pasta according to directions. While pasta cooks, sauté tomatoes and zucchini in olive oil until tender.
- Drain pasta and toss with vegetables and oil and vinegar mixture.
- Add cilantro, salt, pepper and Parmesan cheese. Garnish with lemons, if desired.
