Cooking with Aubrey

Lemony Veggie Pasta Salad

Can we all agree that in the summer meals should be light and simple? This week’s recipe takes a few farm fresh veggies mixes them in with pasta, basil, lemon and mozzarella. It’s fabulous warm or cold, making it a favorite for picnics and potlucks. I like using yellow zucchini, if you can find it, because it adds a nice burst of color to the dish.

Lemony Veggie Pasta Salad


  • 8 oz penne (or favorite pasta)
  • ¼ cup sliced almonds, toasted
  • 1 cucumber, peeled, sliced and seeded
  • 1 small zucchini, shredded
  • 1 cup frozen peas, thawed
  • 1 lemon
  • ¼ cup olive oil
  • Sea salt
  • Few basil leaves, torn
  • 1 cup bocconcini (mini fresh mozzarella balls)


  1. Cook the pasta according to the package directions. While the pasta cooks, heat a small frying pan over low heat and toast the almonds 4 minutes or until brown and lightly toasted. Allow to cool on a plate.
  2. Add the cucumber and zucchini to a serving bowl. Place the peas in a colander. Zest the lemon and squeeze the juice into the bowl.
  3. Drain the pasta over the top of the peas. Toss with the vegetables, olive oil and salt. Top with almonds, basil and mozzarella balls. Serve warm or at room temperature.

Adapted from: Savory Magazine

Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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