ZUCCHINI & BASIL PASTA SALAD
Recipe by the Leek and the Carrot
In summer, I adore pasta salad. It pairs well with burgers, hot dogs, brats, and any other grillable for a super simple summer meal. We work it into our summer rotation every couple weeks and tend towards this formula of many, many vegetables cooked down until charred or jammy + pasta, nuts, cheese, and a lemony olive oil rich dressing. This one is delightful in the sense that it doesn’t actually **need** the pasta if your palette tends towards lighter, less carby dishes; the practically melted zucchini and leeks with capers, toasted nuts, sweet corn, mozzarella and basil makes a lovely summer salad all on its own.
Serves 6-8 as a side
Takes 45 minutes
Ingredients:
6 tablespoons olive oil, divided
1/2 cup pistachios
Kosher salt
8 ounces favorite pasta
1-2 leeks, white and pale green portions, halved and thinly sliced (or thinly sliced scallions)
3 medium zucchini or summer squash (about a pound), halved and thinly sliced
1/4 teaspoon freshly ground black pepper, plus more to season
2 tablespoons capers, drained
2 garlic cloves, grated
1/2 lemon, juiced
8 ounces fresh mozzarella, torn into bite-size pieces (or you can use the tiny little balls)
1/2 cup thinly sliced basil leaves
3 cups sweet corn, optional
Directions:
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add pistachios and toast until browned and fragrant, about 3 minutes. Remove nuts with a slotted spoon and place in a small bowl. Sprinkle with a pinch of salt and set aside.
In a large stock pot, bring water to a boil. Season with salt and then add pasta. Cook according to package directions. When fully cooked, drain, and rinse under cold water. Let drain and then transfer to a large bowl.
Add leek to pan and cook over medium heat until well-wilted but not yet brown, about 10 minutes. Add half of the zucchini along with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Saute over medium heat until well-browned and beginning to break down, about 10 minutes more. Add remaining zucchini and capers, and cook 5 minutes longer.
Add zucchini mixture to the bowl of pasta along with toasted nuts, garlic, lemon, and remaining 1/2 teaspoon salt. Toss to combine. Add mozzarella, basil, and sweet corn, if using. Toss again and taste, adjusting seasoning as you like. You may want more salt, pepper, or lemon juice. Serve immediately or chill and eat later.