Zucchini, Asparagus, and Mozzarella Pasta Salad with Basil Pesto

Zucchini, Asparagus, and Mozzarella Pasta Salad with Basil Pesto

• 2 cups asparagus, cut into 1” spears

• 12 oz. dried pasta such as penne or elbow

• 1 lb zucchini or summer squash, cut into 1/2” thick coins

• kosher salt and pepper

• 1/4 cup plus 2 tbs. olive oil, divided

• 2 Tbs. apple cider vinegar

• 2 cups fresh soft herbs like basil, mint, parsley or tarragon, divided

• 2 cloves garlic

• 1 small shallot

• 5 oz. torn mozzarella or feta cheese

• zest of 1 lemon

Bring a large pot of salted water to a boil. Blanch the asparagus until fork tender, about 3 to 4 minutes depending on thickness of asparagus. Plunge into an ice bath to stop the cooking. Set aside.

In that same pot of boiling water, cook the dried pasta until al dente. Set aside.

In a large pan, warm 2 Tbs. olive oil. Place the zucchini in an even layer and sprinkle with salt and pepper. Cooking in batches if needed for about 4 to 5 minutes total or until the edges are golden brown. Let zucchini cool on a paper towel lined plate.

Place the zucchini in a small bowl. Top with apple cider vinegar and allow to sit for 5 minutes.

In a blender add 1 cup of the basil or soft herb, remaining olive oil, garlic, shallot, and large pinch of salt and pepper. Blend until smooth.

Put the pasta salad together by placing the pasta, asparagus, zuccini and vinegar, mozzerella and the basil sauce in a bowl. Toss well. Taste for salt and pepper and serve topped with remaining basil or fresh herbs and the zest of 1 lemon.

Serves 4 people