Description
A refreshing and vibrant Pasta Zucchini Edamame Salad combining al dente pasta with crispy fried zucchini, blanched edamame, and a flavorful basil-parsley herb sauce. Enhanced by capers, lemon zest, and creamy buffalo mozzarella, this dish is perfect as a light meal or a side for your summer gatherings.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces strozzapreti or penne pasta
- 3 medium zucchini
- ¾ cup frozen edamame
Herbs and Oils
- 2 cups basil leaves
- ¼ cup parsley
- â…” cup sunflower oil
- â…“ cup olive oil
Flavor Enhancers
- 1½ tablespoons red grape juice vinegar
- 1½ tablespoons capers
- Zest of 1 lemon
Cheese and Seasonings
- 7 ounces buffalo mozzarella, torn into chunks
- Salt to taste
- Black pepper to taste
Instructions
- Prepare zucchini and boiling water: Bring salted water to a boil in a large pot. Meanwhile, slice the zucchini into ¼-inch rounds to ensure even frying and tender-crisp texture. This initial preparation takes about 5 minutes.
- Fry zucchini and add vinegar: Heat sunflower oil in a medium saucepan over medium heat. Fry the zucchini slices in batches until golden and crisp on both sides, about 8 minutes total. Once fried, drain them well and toss with red grape juice vinegar to add a tangy brightness.
- Blanch edamame and prepare herb sauce: Blanch the frozen edamame in boiling water for 3 minutes to bring out their natural sweetness and maintain a vibrant color. Drain and set aside. In a food processor, combine basil leaves, parsley, and olive oil to create a fresh herb sauce, pulsing until smooth. This step takes around 5 minutes.
- Cook pasta and combine all ingredients: Cook pasta in the boiling salted water until al dente, then drain and transfer to a large mixing bowl. Add the fried zucchini, blanched edamame, herb sauce, capers, lemon zest, and buffalo mozzarella chunks. Gently toss to combine all flavors, about 10 minutes.
- Season and finish with fresh basil: Season the salad with salt and black pepper to your preference. Stir in the remaining fresh basil leaves to add a final fresh herbal note. This finishing step takes approximately 2 minutes before serving.
Notes
- Use buffalo mozzarella for a creamy texture that complements the fresh herbs and vegetables.
- Frying zucchini in batches ensures even cooking and prevents overcrowding for better crispiness.
- Blanching edamame quickly preserves color and texture.
- You can substitute strozzapreti with penne or other similar pasta shapes.
- Serve this salad slightly chilled or at room temperature for best flavor.
