Pasta salad is a must for whom, despite these heated summer days, desire to enjoy a tasty plate of pasta! It is possible to toss the pasta with various ingredients, but today I opted for delicious grilled zucchini combined with chickpeas. The flavor of lemon zests and fresh parsley complete the recipe: ready for a picnic on the beach or a dinner with friends on a hot summer night!
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- 10 oz (280 g) short pasta
- 2 (450 g) medium zucchini
- 1/2 Lb (230 g) canned chickpeas (Garbanzo beans)
- 1 organic lemon
- 4 cloves of garlic
- 1 tbsp fresh parsley, minced
- 6 tbsp extra-virgin olive oil
- 1 tsp black pepper
- to taste table salt
GARLIC AND PARSLEY MARINADE
Pour the olive oil into a cup, then peel the cloves of garlic and cut them into chunks. Rinse the fresh parsley leaves and mince them. Combine the parsley and the garlic along with the olive oil. Finally, wrap the cup and put it aside.
CHICKPEAS AND SEARED ZUCCHINI
Raise the chickpeas from their water, then peel them carefully. Now, cut the zucchini lengthwise into slices thin about 1/3 inches. After that, sear the zucchini slices on a grill pan until cooked but still firm.
PASTA SALAD SEASONING
Pour the garlic and parsley marinade into a bowl, then discard the garlic chunks. Now reduce the zucchini slices into strips, and combine them with the marinade along with the chickpeas, the yellow part of a lemon skin grated, the black pepper, and salt as needed.
Wrap the pasta salad seasoning and store in the fridge. It can be tossed with pasta immediately, or up to 24 hours after.
SERVING PASTA SALAD
Cook the pasta into 5 Qt of boiling water salted with 4.5 tbsp of coarse salt. Raise the pasta “al dente”, then pour it into a colander and rinse with water until the pasta reach room temperature. The rinsing of the pasta it’s necessary also to eliminate the starch in excess. Pour the pasta in a blow and toss with the vegetables as soon as possible.
The pasta salad is at its best just prepared, so if it’s possible, toss the pasta with the vegetables just before serving. Otherwise, store the seasoned pasta in a box covered up to 24 hours. Take the pasta out from the fridge 30 minutes before eating.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
ROASTED BELL PEPPERS HUMMUS with goat cheese and mint
PRINTABLE VERSION
- 10 oz (280 g) short pasta
- 2 (450 g) medium zucchini
- 1/2 Lb (230 g) canned chickpeas (Garbanzo beans)
- 1 organic lemon
- 4 cloves of garlic
- 1 tbsp fresh parsley, minced
- 6 tbsp extra-virgin olive oil
- 1 tsp black pepper
- to taste table salt
- GARLIC AND PARSLEY MARINADE
Pour the olive oil into a cup, then peel the cloves of garlic and cut them into chunks. Rinse the fresh parsley leaves and mince them. Combine the parsley and the garlic along with the olive oil. Finally, wrap the cup and put it aside. - CHICKPEAS AND SEARED ZUCCHINI
Raise the chickpeas from their water, then peel them carefully. Now, cut the zucchini lengthwise into slices thin about ⅓ inches. After that, sear the zucchini slices on a grill pan until cooked but still firm. - PASTA SALAD SEASONING
Pour the garlic and parsley marinade into a bowl, then discard the garlic chunks. Now reduce the zucchini slices into strips, and combine them with the marinade along with the chickpeas, the yellow part of a lemon skin grated, the black pepper, and salt as needed.
Wrap the pasta salad seasoning and store in the fridge. It can be tossed with pasta immediately, or up to 24 hours after. - SERVING PASTA SALAD
Cook the pasta into 5 Qt of boiling water salted with 4.5 tbsp of coarse salt. Raise the pasta “al dente”, then pour it into a colander and rinse with water until the pasta reach room temperature. The rinsing of the pasta it’s necessary also to eliminate the starch in excess. Pour the pasta in a blow and toss with the vegetables as soon as possible.
The pasta salad is at its best just prepared, so if it’s possible, toss the pasta with the vegetables just before serving. Otherwise, store the seasoned pasta in a box covered up to 24 hours. Take the pasta out from the fridge 30 minutes before eating.
Looks really good. Nice salad for spring time.
Thank you Baxter 🙂