Raw Summer Vegetable “Pasta”
Fall is definitely starting to show signs of emerging here in Boston. I’m still trying to hold on to these last few days of summer eating before I fully embrace the pumpkin spice lattes and desserts that I associate with Fall.
This “pasta” salad is so easy to throw together and is very delicious. Hubby and I sat down at the table and plowed through half of it as an afternoon snack. If you can still get some end of summer zucchini and tomatoes, you should definitely try this!
Hubby and I both agreed that the amount of tomatoes/garlic/herbs/etc would be perfect for 1/2 the amount of squash. And since this salad doesn’t keep very well, if you just cut the amount of squash in 1/2 then you’d get two servings. I have written the recipe below to reflect these changes.
One Year Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Two Years Ago: Lime and Coconut Margarita Cupcakes
Raw Summer Vegetable "Pasta"
Yield: 2
Ingredients:
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler
1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1/2 Tbsp extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 Tbsp finely chopped basil
1 tsp finely chopped oregano
Directions:
In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.
Recipe as seen on Erin's Food Files, originally from Whole Foods
There is absolutely a time and place for everything! I totally agree. This is such a classic dish, and you’ve made it beautifully. 🙂
Such a great dish. My only complaint is when people use canned green beans. The taste and texture can be killed with canned green beans. I don’t like to hear my green beans screeching while I chew them.
This picture looks delicious, by the way.
I love green bean casserole. It’s one of my favorite holiday recipes. Sometimes we spice things up and add browned ground beef to the green bean mixture and top it with mashed potatoes. This makes it more like a dinner casserole and then I can justify eating plates and plates of it…hahaha.
Ya know, this looks good, but I’ve never been anywhere this was served. Seems I might be missing out?
I completely agree with Joe. I always use fresh or frozen green beans.
We make this every year too at Thanksgiving and Christmas.My 4 kids hate mushrooms so we use cream of celery or cream of chicken.
I completely agree, this recipe is perfect (and very nostalgic) just the way it is on the package. It just wouldn’t feel like a holiday meal without this dish!
This is one of my favorite holiday side dishes! Canned green beans, soup, and all! I agree with you about having the time and place for such ingredients; it’s such a classic and familiar recipe.