Pasta Salad with Snow Peas, Zucchini, and Feta

The husband recently showed me a neat food website called Tastespotting. One day there was a very pretty picture of a pasta salad posted, and I decided to try it out.

Pasta Salad with Snow Peas, Zucchini, and Feta (8 servings at 3 points a piece)

Ingredients:

1 lb pasta
3 medium zucchini, chopped
1 cup snow peas or sugar snap peas
2 tbsp green onion, thinly sliced
3 oz fat free crumbled feta cheese

Vinaigrette
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp balsamic vinegar
3 cloves garlic, finely chopped
salt and pepper to taste

Instructions:

Cook the pasta. Add the snow peas to the pasta water at the last minute or two just to blanch them, but keep them slightly crunchy. Drain and rinse the pasta and snow peas in cold water. Saute the zucchini in one teaspoon of olive oil over a medium high heat until browned. Add the zucchini to the pasta with the snow peas. Mix the vinaigrette ingredients together and add to the pasta. Finally add the scallions, coriander, and feta to the pasta, and mix everything together. Add salt and pepper to taste.

Make ahead and serve cold, or eat it right away while it's still slightly warm, whichever you prefer. If you make it ahead, put the coriander in just before serving.

When making this, I opted to use sugar snap peas and I omitted the green onions. Due to the husband's condition, I thoroughly steamed both the zucchini and sugar snap peas before adding them to the pasta.

The husband and I both really enjoyed this pasta salad. It contained so many different flavors that were unique and interesting. I think this dish could hold it's own as a lunch or light dinner, or it could also be great a side to your main course.