Zucchini pasta salad
12 oz zucchini in thin slices
1/4 cup diced onion
1 cup grape tomatoes, cut in half
1 cup black olives cut in half
4 oz raw mushrooms sliced
2 cups bowtie pasta, uncooked
Juice of one lemon
3 tbsp olive oil
Fresh ground pepper
Garlic herb goat cheese
Cook the pasta until al dente. Drain and rinse in cold water. Drain thoroughly
Slice the zucchini and place in a colander. Sprinkle with salt and allow to sit for 20 minutes. Rinse and drain well.
Place drained zucchini, drained pasta, onion, mushrooms, tomatoes and olives in a large bowl. Crumble the goat cheese on top.
Whisk together the lemon juice and olive oil. Add salt and pepper to taste
Pour over salad and toss well. Refrigerate for an hour or so