Yotam Ottolenghi’s Pasta and Zucchini Salad Recipe
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The...
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Ingredients
- Salt
- 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
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