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 gm dried rotelle (wheel-shaped pasta)
- 1½ tbsp lemon juice
- 1 tbsp balsamic vinegar
- ¼ small Spanish onion, finely diced
- 2 garlic cloves, finely chopped
- 80 ml (1/3 cup) extra-virgin olive oil
- 2 zucchini, thinly sliced into rounds
- 8 zucchini flowers, stamens removed, stems thinly sliced into rounds, flowers coarsely torn
- 1 buffalo mozzarella (about 250gm), coarsely torn
- ¼ cup each torn mint, basil and flat-leaf parsley, plus extra leaves to serve
- To serve: finely grated parmesan
- 1Cook 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.
- 2Combine 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.
Drink Suggestion: Tangy white greco. Drink suggestion by Max Allen
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