Peppy Palermo Pasta Salad
|Zucchini||2 , cut in half lengthwise, sliced|
|Red bell pepper||1 , cut into thin strips|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Italian seasoning||3⁄4 Teaspoon|
|Olive oil||1 Cup (16 tbs), divided|
Cook pasta according to package directions; drain.
In large skillet, sauté zucchini, bell pepper, onion, garlic and Italian seasoning in 2 tablespoons oil just until crisp-tender; cool.
In large bowl, combine vegetables and pasta; chill several hours.