Summer pasta salad with zucchini

Step 1/5

• 120 g rigatoni
• salt

• pot
• colander
• bowl (large)

Bring a pot of water to boil, season vigorously with salt. Cook pasta according to the instructions until al dente. Drain and rinse over cold water to wash off the starch. Pour into a big salad bowl.

Step 2/5

• 1⅓ zucchini
• red onion
• 1⅓ cloves garlic
• 33⅓ g almonds
• 26⅔ g jarred pitted green olives
• ⅔ lemon
• 6⅔ g parsley
• 6⅔ g mint

• cutting board
• knife
• bowl (small)
• grater
• juicer

In the meantime, cut zucchini in half lengthwise, then into approx. 1 cm / 0.4 inches thick slices. Peel and cut the red onions in half, finely slice and put ¼ into a small bowl. Cover the red onion with cold water and let rest until serving. Crush the garlic and mince finely. Roughly chop almonds and olives. Zest and juice the lemon. Roughly chop parsley and mint and set aside.

Step 3/5

• 1⅓ tbsp olive oil
• salt
• pepper

• frying pan
• cooking spoon

Add ⅔ of the olive oil to a big frying pan. Heat over medium heat and add onions. Season with salt and fry until soft. Add in zucchini slices, season with salt and pepper and fry until soft. You might want to increase the heat here for more char. Add the garlic towards the end of frying, remove from heat and add the zucchini mix to the pasta.

Step 4/5

• ⅔ tbsp olive oil
• salt
• chili flakes

Add remaining olive oil to the pan and add almonds once hot. Fry until golden brown, watch closely, remove from heat and add to a small bowl. Season with salt and chilli flakes.

Step 5/5

• Parmesan cheese (for serving)

Now add lemon zest and juice, the rest of the drained and raw red onion, olives, herbs and nuts to the pasta and zucchini. Toss together, season with salt and pepper to taste. Serve with some freshly grated parmesan cheese and more oil if desired.

Enjoy your meal!