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The Cutting Board

Peppy Palermo Pasta Salad


1/2 lb. rotini
2 zucchini, cut in half lengthwise and sliced
1 red bell pepper cut into thin strips
1/4 c. chopped red onion
2 cloves garlic, minced
1/3 c. and 2 Tbsp. olive oil, divided
3/4 tsp. Italian seasoning
Juice and grated rind of 1 lemon
2 Tbsp. minced fresh parsley
3/4 tsp. hot pepper sauce
1/4 tsp. salt (optional)
3/4 c. (3 oz.) shredded Parmesan cheese


Cook pasta according to package directions; drain. In large skillet, saute zucchini, bell pepper, onion, garlic, and Italian seasoning in 2 Tbsp. oil, just until crisp tender; cool. In large bowl, combine vegetables and pasta; chill several hours. Just before serving, whisk together remaining 1/3 c. oil, lemon juice, lemon rind, parsley, pepper sauce and salt. Pour over pasta mixture. Add Parmesan cheese, toss to coat thoroughly.