Cold Pasta with Zucchini

Cold Pasta with Zucchini is a simple and tasty dish, perfect for the summer season. I will provide you with a classic Italian variation.

Ingredients

• 320 grams of short pasta (e.g., penne, fusilli, or farfalle)
• 2-3 medium zucchinis
• 100 grams of feta or salted ricotta
• Black olives to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Lemon juice (optional)
• Toasted pine nuts or slivered almonds (optional)

Preparation

1. Wash the zucchini, cut them into rounds or cubes, and sauté them in a pan with a drizzle of extra virgin olive oil and a pinch of salt until golden and soft.
2. Cook the pasta in plenty of salted water following the instructions on the package to achieve “al dente” cooking.
3. Once cooked, drain the pasta and cool it under running water to stop the cooking and cool it down.
4. In a large bowl, combine the pasta with the sautéed zucchini, adding crumbled feta or salted ricotta, sliced black olives, a drizzle of extra virgin olive oil, and adjust with salt and pepper.
5. To add a touch of freshness, you can add some hand-torn fresh basil and, if you like, a bit of lemon juice to enhance the freshness of the dish.
6. For a crunchy touch, add some previously toasted pine nuts or slivered almonds.
7. Let the pasta rest in the refrigerator for at least 30 minutes before serving, so that the flavors can blend well together.

Trivia

Cold pasta is an excellent solution for picnics or outdoor lunches, as it keeps well and often tastes better after a few hours.

You can customize this recipe to your liking, for example by adding other cheeses or vegetables, and if you are looking for a protein touch, you can also include grilled chicken or tuna. Enjoy your meal!