Pasta salad is polarising, even here at GT, but this
super-light version makes the most of summer zucchini and zucchini
flowers, with the lactic goodness of buffalo mozzarella thrown in
for good measure.
300 gmdried rotelle (wheel-shaped pasta)1½ tbsplemon juice1 tbspbalsamic vinegar¼small Spanish onion, finely diced2garlic cloves, finely chopped80 ml(1/3 cup) extra-virgin olive oil2zucchini, thinly sliced into rounds8zucchini flowers, stamens removed, stems thinly sliced into rounds, flowers coarsely torn1buffalo mozzarella (about 250gm), coarsely torn¼ cup eachtorn mint, basil and flat-leaf parsley, plus extra leaves to serveTo serve:finely grated parmesan
Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and rinse under cold running water (to prevent pasta sticking together), then transfer to a large bowl.
Combine lemon juice, vinegar, onion and garlic in a small bowl and stand until onion softens (2-3 minutes). Add oil, then toss pasta to coat and season to taste. Add zucchini, zucchini flowers, mozzarella and herbs, toss to combine and serve scattered with extra herbs and grated parmesan.