Classic Macaroni Salad Recipe


▢ 2 Tbsp olive oil ▢ 8 oz penne pasta ▢ 1 bell pepper, any color, sliced into strips ▢ 1 medium zucchini, sliced into rings ▢ 6 oz brown or white mushrooms, sliced ▢ 1/2 medium red onion, sliced ▢ ¾ tsp fine sea salt, or to taste, plus more for boiling pasta ▢ ¼ tsp ground black pepper, or to taste ▢ 3 Tbsp unsalted butter ▢ 3 garlic cloves, minced ▢ 2 Tbsp lemon juice, freshly squeezed ▢ 1/2 cup freshly grated parmesan cheese, plus more to serve ▢ 2 Tbsp chopped fresh parsley, to serve

Instructions Step - 1

Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.

Step - 2

While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil.

Step - 3

Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.

Step - 4

Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.

Step - 5

Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.

Step - 6

Garnish with more freshly grated parmesan if desired and sprinkle on parsley. ENJOY

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