Rainbow Zucchini 'Pasta' Salad

Believe it or not, but I don't only eat sweets.  It might be hard to tell from all the sweet things I post here.  But, in fact, I really do love eating good, healthy food.  It would be a shame to let all the beautiful, colorful vegetables at the farmers' market (and in my garden!) go without notice.   This salad is a brilliant way to pack in a ton of colorful, fresh veggies -- all without heating up the house with any cooking.  There is no real 'pasta' in this recipe -- the 'pasta' is actually thin slices of the raw zucchini and cucumber.  It's great as a side salad, or it can be a more substantial dish with the addition of walnuts and Mozzarella.  Delicious, refreshing, pretty!

Fresh veggies: basil, sliced fennel, red cabbage, sweet peppers, cherry tomatoes, zucchini and cucumber

Rainbow Zucchini 'Pasta' Salad
(Serves 4)
Ingredients:
1 cup halved cherry tomatoes
1/2 cup diced sweet peppers, any color
1/4 cup fennel, sliced thinly
3-4 Tablespoons chopped, fresh basil, plus extra for garnish
1 teaspoon minced garlic
3 Tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
2 small/medium zucchini
1 medium cucumber (optional)
1 cup red cabbage, sliced thinly

Optional toppings:
chopped, toasted walnuts
fresh Mozzarella

Directions:
1. Wash all produce well.
2. In a medium bowl, toss to combine the cherry tomatoes, peppers, fennel, basil, garlic, olive oil and vinegar.  Set in the fridge to marinate for 20 - 30 minutes, tossing again after 10 minutes.
3. Meanwhile, prepare the zucchini and cucumber (if using): using a potato peeler, create thin slices of both, removing the cucumber skin first (the zucchini skin is fine).  Set aside.
4. Assemble your salad: Place a small handful of the zucchini and cucumber on a plate.  Sprinkle about 1/4  cup red cabbage on top of the zucchini/cucumber.  Spoon about a cup of the marinated veggies on top of the cabbage.  If you'd like, top with walnuts and/or pieces of fresh Mozzarella.  Enjoy! 

zucchini 'pasta'