Yotam Ottolenghi’s Pasta and Zucchini Salad Recipe

Ingredients

• Salt and black pepper
• 2/3 cup sunflower oil, or other neutral oil
• 3 medium zucchini, cut into 1/4-inch-thick slices
• 1 1/2 tablespoons red wine vinegar
• 3/4 cup frozen shelled edamame
• 2 cups basil leaves, shredded coarsely
• 1/4 cup parsley leaves
• 1/3 cup olive oil
• 8 ounces strozzapreti or penne pasta
• Zest of 1 lemon
• 1 1/2 tablespoons capers
• 7 ounces buffalo mozzarella, torn into chunks