Pasta Salad for All Your Summer Party Needs

Is there anything more appropriate than a pasta salad to bring to a summer potluck, BBQ, or picnic? The answer is an almost definitive no. (I hear chocolate chunk cookies with sea salt flakes are also a fine addition to any summer event.)


We all have our Fourth of July events to get to tonight, so I won’t bore you with too much exposition. Besides, you’ll need what little time you have to throw together this salad. With rich and creamy mozzarella, tangy and salty fried zucchini, and super sweet summer corn and tomatoes, this recipe creates one of the best flavor combinations I have experienced in a dish in a awhile. The simple ingredients really come together to make something more complex. And while the pasta definitely beefs up this dish, it is still very refreshing, and makes an excellent main or side dish.


Browned Zukes

Enjoy outdoors, with family, friends, and fireworks!

To Mix

Pasta Salad with Fried Zucchini and Summer Vegetables

Adapted from Plenty by Yotam Ottolenghi

Makes 6-8 servings

10 ounces penne pasta, cooked

3/4 cup edamame, cooked

2 cups cherry or other small tomatoes, halved

2 ears corn, cooked, kernels removed

zest of 1 lemon

7 ounces burrata mozzarella, chopped

1/3 cup olive oil

1/4 cup parsley

2 cups basil, coarsely chopped

salt and pepper, to taste

2/3 cup vegetable or canola oil

3 medium zucchini

1 1/2 tablespoons red wine vinegar


Slice the zucchini into 1/4 inch thick slices. Heat the vegetable or canola oil in large skillet over medium-high heat. Working in batches, drop the zucchini slices into the oil. cooking for about 2 minutes per side, until they are golden to dark brown. Place in a sieve to drain, and then place in a large bowl, and pour the red wine vinegar over the zucchinis. Add a generous pinch of salt, and mix.

Browning Zukes

Combine one the parsley, one cup of the basil, and the olive oil in a food processor, and process until the mixture is smooth. Add salt and pepper to taste.

Saucey Basil

Combine the zucchini, sauce, and all remaining ingredients in a large bowl. Mix well. Add more salt and pepper to taste. Serve slightly warm or cool. Keeps well in the fridge in an airtight container for a day or two. 

Pasta Salad


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