In Italy, pasta is eaten all year round, but in the hottest months it is common to combine the most typical dishes with pasta salads, known there as fredda pastaliterally “cold pasta”.
Is fredda alle zucchini pastaa pasta salad with sliced zucchinitomato, feta cheese and olives, is one of the most popular.
The colleagues at the Giallo Zafferano website, where we have seen the recipe, make it with Mezze Maniche Rigatea type of short pasta difficult to find in Spain, but any type of penne, farfalle or fusilli, which is the pasta we have chosen, is worth it.
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To prepare this pasta salad, we are first going to prepare the courgettes, which must rest in a marinade. Cut the vegetable lengthwise, in half if it is small, in quarters if it is large. Then, with the help of a mandolin or using a good knife, cut the zucchini into approximately 1mm slices thick and reserve it in a bowl.
We grate the skin of the lime over the zucchini and then squeeze its juice. Then add the finely chopped mint leaves, salt, pepper and extra virgin olive oil. Mix everything well, cover the bowl with plastic wrap and put it in the fridge, where it should rest for around an hour.
Before this time has elapsed, cook the pasta following the manufacturer’s instructions so that it is al dente. Drain it, mix it with the courgettes and add the rest of the ingredients: the cherry tomatoes cut into four, the finely chopped celery, the cubed feta cheese and the pitted olives. We mix everything well, correct the salt and pepper, and that’s it!
With what to accompany the pasta salad with zucchini
This recipe is a perfect unique summer dish, although it can also be served first in a more copious meal, before some fish or meat. It is also ideal to take away in a container or to prepare and eat quickly now that many of us have an intensive day.
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The news
Pasta salad with zucchini: recipe for an authentic Italian ‘pasta fredda’
was originally published in
Direct to the Palate
by Miguel Ayuso Rejas.