YOTAM OTTOLENGHI'S PASTA AND ZUCCHINI SALAD
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 salad comes together in under an hour, and is substantial enough for a warm evening's supper.
Provided by Ligaya Mishan
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
- In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
- In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
- In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.
Nutrition Facts : @context http, Calories 913, UnsaturatedFat 54 grams, Carbohydrate 54 grams, Fat 68 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 876 milligrams, Sugar 7 grams, TransFat 0 grams
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Shazaib jutt
[email protected]This is the best pasta salad I've ever had! I will definitely be making it again and again.
JADE Castillo
[email protected]This salad was a bit too complicated to make for a weeknight meal. I would recommend it for a special occasion.
Daniel Loza
[email protected]I found this salad to be a bit bland. I would recommend adding some more herbs or spices to give it more flavor.
GHOST LUIS
[email protected]This salad was a bit too heavy on the dressing for my taste. I would recommend using half the amount of dressing.
William Madewell
[email protected]I used a spiralizer to make zucchini noodles for this salad and it was a great way to get my kids to eat their vegetables.
Rizwan Shahwani
[email protected]This pasta salad is a great make-ahead meal. I made it the night before and it was even better the next day.
Rijohn Francis
[email protected]I've made this salad several times now and it's always a favorite. It's so easy to make and the flavors are incredible.
Murshad Ali
[email protected]This recipe is a great way to use up all the zucchini from my garden. I also added some grilled chicken to make it a more substantial meal.
Shahin King
[email protected]I made this salad for a potluck and it was a total crowd-pleaser. Everyone loved the unique flavor combination.
Mark Barth
[email protected]This pasta salad was a hit! The flavors were so fresh and summery.