late summer rigatoni pasta salad

Labor Day is right around the corner which means that it is the perfect time for a labor-free recipe...meet your new favorite pasta salad! Rigatoni with fresh vegetables from the market are simply dressed up in a homemade vinaigrette, and finished with crunchy pistachios. Olinda olive oil is the base for the vinaigrette and a little drizzle of olive oil on top is exactly what it needs!

Dressing (makes about 3/4 cup, use as needed):

1/4 cup red or white wine vinegar

Zest and juice of 1/2 a lemon

1 clove garlic, peeled and grated

Kosher salt, to taste

Freshly cracked black pepper, to taste

1/2 cup olive oil

Whisk together the vinegar, lemon juice, lemon zest, garlic, salt, pepper until thoroughly combined. While whisking, slowly add in the olive oil until emulsified, AKA not separated from the rest of the dressing.

Pasta salad

1 pound cooked pasta (I prefer large rigatoni, but you can use fusilli, farfalle, or penne for example)

1/4 cup roughly cut flat leaf Italian parsley

1 yellow squash, sautéed

1 zucchini, sautéed

As much dressing as you want!

1/4 cup shelled pistachios, roughly chopped

Combine pasta, parsley, squash, zucchini. Slowly add as much dressing as you need. Add the pistachios right before you eat so that they do not get soggy. This pasta salad tastes even better the day after!