This recipe is a perfect make-ahead, all-in-one summer dish when zucchini is in season and abundant. It is particularly well-suited for a hot evening when you don’t feel like cooking. The recipe is my own — and has evolved over time — I’ve added what I have on hand and found that these additions have only improved upon the previous iteration. Play around with it — add or subtract ingredients to come up with a recipe that suits your preferences.
INGREDIENTS
Dressing:
- 6 tablespoons extra virgin olive oil
- 1 large shallot thinly sliced
- 5 tablespoons lemon juice
- 3 tablespoons dijon mustard
- salt & pepper to taste
Salad:
- 5 medium zucchini or summer squash
- 1 16 oz bag of whole grain fusilli pasta (or similar shape) prepared al dente according to package instructions
- 2/3 cup shaved parmesan cheese
- 1/2 cup torn fresh basil
- 2/3 cup toasted walnuts
- 2 15 oz cans of chickpeas drained
DIRECTIONS
- Prepare pasta according to package instructions, but remove a minute or two before it is fully cooked to ensure it is al dente. This recipe is best with a nutty tasting, whole grain pasta. Rinse and drain pasta and set aside to allow to come to room temperature. Alternatively, put it into the fridge to speed cooling.
- Soak shallots in lemon juice for 10-15 minutes then whisk all dressing ingredients together.
- Depending on the size of your zucchini, cut it either in half or in quarters then thinly slice.
- Mix zucchini with all other salad ingredients, including cooled pasta. Top with dressing and mix well. Adjust salt according to your preference. Allow to sit for at least an hour before serving so allow flavors to come together.