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Yotam Ottolenghi's pasta and zucchini salad

Name: Yotam Ottolenghi's zucchini pasta salad recipe
Yield: 4
Ingredients: 160ml sunflower oil; 3 medium zucchini, cut into 6mm-thick rounds; 20.00 ml red wine vinegar; 150g edamame beans; 500.00 ml basil leaves; 62.50 ml flat-leaf parsley leaves; 80ml olive oil; 500g dried strozzapreti (see note) or penne; Zest of 1 lemon; 20.00 ml capers; 200g buffalo mozzarella, torn into pieces

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by Yotam Ottolenghi

Oct 30, 2023

This simple salad from Yotam Ottolenghi combines nourishing greens with filling pasta for the perfect healthy midweek meal. "This salad is rich with vegetables and fresh herbs, and is so simple to make," the chef says.

2/3 cup (160ml) sunflower oil, or other neutral oil
3 medium zucchini, cut into 6mm-thick rounds
1 tbs red wine vinegar
3/4 cup (150g) frozen shelled edamame
2 cups basil leaves
1/4 cup flat-leaf parsley leaves
1/3 cup (80ml) Woolworths Extra Virgin Olive Oil
500g dried strozzapreti (see note) or penne
Zest of 1 lemon
1 tbs capers
200g buffalo mozzarella, torn into pieces

Method

1.

Bring a large pot of salted water to a boil. In a large, deep frypan, heat the sunflower oil over medium-high heat. Fry zucchini slices in 2 separate batches (do not crowd them) for 3 minutes or until golden brown on both sides. Transfer to a colander to drain, discarding oil. Tip zucchini slices into a bowl, pour vinegar on top and stir. Set aside.
2.

In the pot of boiling water, blanch edamame for 3 minutes. Remove with a slotted spoon, refresh under running cold water and set aside to dry. Keep water boiling in pot.
3.

In a food processor, combine half the basil, all the parsley and the olive oil. Season with salt flakes and freshly ground black pepper and whiz until smooth.
4.

Cook pasta in boiling water until al dente, then drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season. Stir in remaining basil leaves before serving.