Cucumberpasta Delight Recipes

Steps:

• Dice Mini Babybel. Top the cucumber slices with the pepperoni and then the Mini Babybel. Sprinkle with parsley.

Steps:

• Adjust blade of slicer to 1/8-inch-thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
• Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion. , In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers.

Steps:

• COOK PENNE PASTA (DO NOT OVERCOOK). COOL. COMBINE ALL INGREDIENTS AND REFRIGERATE 6-8 HOURS BEFORE SERVING (STIRRING OCCASIONALLY TO MARINATE)