Recipe 16: Zucchini and Pasta Salad

I really did try to make Martha's recipe as instructed but Trader Joe was out of orzo. So instead, I picked up some small pennette and went with that. Also, I didn't want to buy a whole bottle of white wine vinegar just for this recipe so I subbed apple cider vinegar instead and though it made a nice substitution. So, here's what happened:

Ingredients
Serves 6-8

• Coarse salt and ground pepper
• 1 pound small penne
  
• 1 tablespoon plus 2 teaspoons olive oil
• 3 medium zucchini, quartered lengthwise and thinly sliced
• 4 garlic clove, minced
• 1/2 cup fresh basil leaves, torn
• 3 to 4 tablespoons apple cidar vinegar

1. In a medium pot of boiling salted water, cook pasta until al dente. Drain and cool.
2. In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
3. Transfer pasta to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.