Pasta salad featuring grilled zucchini and a mint dressing

for large quantities

Components

• 500 g of orecchiette pasta (or any other short, dense pasta)
• 4 zucchine italiane
• Season with salt and freshly ground pepper to taste.
• oil according to preference
• frozen cubes to chill the noodles

Setup mode

1. Heat a large pot over high heat with approximately 5 liters of water. When it reaches a boil, add salt—1 tablespoon for every 2.5 liters of water.

1. In the meantime, get a large bowl ready with ice cubes and water.
2. Put the noodles in the pan and cook them until they are just al dente. When using pasta in a salad, take it out of the boiling water one minute earlier than the time specified on the package.
3. Brush off the water and move the noodles to a bowl of ice to chill and halt the cooking process. Once cooled, drain using a squeezer, place on a plate, and drizzle with a little olive oil. Stir thoroughly to prevent sticking.
4. Rinse, dry, and trim the ends of the zucchini. Slice each one lengthwise in half, then cut into thick rounds approximately 1.5 cm thick to ensure a crispy center.
5. Place a large skillet over medium heat. Once heated, add water and oil, then arrange the zucchini slices side by side—avoid overcrowding to prevent steaming instead of browning. Season with salt and peppermint, and cook for about 2 minutes on each side until golden. Move the zucchini to the noodles and gently toss. Continue with the remaining slices, adding olive oil to the skillet as needed.

for gravy

Components

• 1 cup of fresh mint leaves
• Half a teaspoon of olive oil
• 1 garlic clove
• 1 teaspoon of salt
• lemon scraps and juice from one lemon

Setup mode

1. Rinse, dry, and finely chop the mint leaves. Place them in a bowl and pour olive oil over them.

1. Remove the garlic skin and place it in the mortar. Add the salt and pound thoroughly.
2. Put the crushed garlic into the bowl with olive oil and mint, then add the lemon zest and juice, and stir thoroughly.
3. Combine the noodles with the sauce and stir. Store in the refrigerator until ready to serve.

for aged cheese

Components

• 400 grams of cottage cheese
• 1 tablespoon of olive oil
• lemon peel pieces
• Add salt and ground pepper as needed to suit your taste.

Ready state

1. Place the cottage cheese in a sieve and let the serum drain, gently pressing with the back of a spoon.

1. Place the cheese in a bowl, pour in the olive oil and lemon zest. Stir thoroughly and season with salt and freshly ground pepper according to your preference.
2. Take the noodles out of the refrigerator and serve each portion topped with a spoonful of the softened cheese. Drizzle with olive oil and garnish with ground pepper and mint leaves.