Good afternoon here me will give you a recipe zucchini, roasted pepper, goat cheese and pesto pasta salad which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from zucchini, roasted pepper, goat cheese and pesto pasta salad which has aroma and taste that can evoke our tastes.

So that the result of zucchini, roasted pepper, goat cheese and pesto pasta salad, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare zucchini, roasted pepper, goat cheese and pesto pasta salad delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used for make

1. Use 3 cups dry bowtie pasta
2. Take 1 clove garlic, minced
3. Prepare 1/4 cup extra virgin olive oil
4. Use Zest of 1 lemon, plus juice of 1/2 lemon
5. Use 1 medium zucchini, cut into 1 cm slices, then quartered
6. Prepare 100 g goat cheese
7. Prepare 1 jar (296 ml) roasted red peppers, drained and roughly chopped
8. Take Pesto (see recipe)

Add pasta to the bowl of dressing, and mix well. For the pasta with roasted red peppers and goat cheese Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. This healthy zucchini noodle salad from EatingWell has all the flavors you love in a classic Mediterranean pasta salad, but they've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs, and gluten-free.

How to cook Zucchini, roasted pepper, goat cheese and pesto pasta salad:

1. Bring a medium pot of salted water to a boil and drop in the pasta.
2. Combine the garlic, olive oil, lemon zest and lemon juice in a large bowl.
3. Add a splash of veg oil to a medium pan on high heat. Add the zucchini and season with a bit of salt and pepper. Saute for about 2 minutes until the veg is browned but still mostly firm. Remove the zucchini to a plate and set aside.
4. Once cooked, drain the pasta well and add it to the bowl with the olive oil, garlic and lemon. Add the zucchini, goat cheese, roasted pepper, and 3 tbsp pesto and toss until everything's well-coated and the goat cheese has melted completely. Adjust the seasoning as required, then serve immediately.
5. Done and ready to serve!

Serve it with grilled chicken or fish for a light and healthy summer dinner. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Drizzle oil and vinegar over top and toss.

how is this? Easy isn’t it? That’s the make zucchini, roasted pepper, goat cheese and pesto pasta salad that you practice at home. Good luck!