Summer Pasta Salad - 4 servings

This is a very different type of pasta salad as there is no mayonnaise used. Feel free to add any other vegetables you have in the fridge - yellow summer squash or broccoli are good add-ins.

Ingredients

• Mild Olive Oil - for sauteing

• Extra Virgin Olive Oil

• 1 lb. ziti or other dry pasta

• 1 small onion - diced

• 2 lbs. zucchini sliced into 1/4" pieces (if the zucchini are large cut in half lengthwise before slicing)

• salt and pepper

• 2 minced garlic cloves

• 1 oz. fresh basil

• pinch of crushed red pepper

• zest of 1 lemon

• 1 cup diced mozzarella cheese

• 1 - 2 oz. grated Parmesan, Pecorino Romano or a mixture.

Directions

• Boil 1 lb. pasta until al dente, drain, toss with olive oil and cool.

• In a large skillet, heat 3 Tbsp. of mild olive oil and add onions

• Once the onions are transparent add the zucchini, season with salt and pepper and continue cooking for about 10 minutes (zucchini should be softened but not mushy) - cool

• Using a mortar and pestle or a mini food processor mix garlic, basil, crushed red pepper, lemon zest, and a little salt into a rough paste - add in 3 Tbsp. of EVOO.

• Add vegetables, basil paste and cubed mozzarella to cooled pasta and toss.

• Add about 1/2 cup of cheese and toss - add more EVOO and cheese if needed.

• Chill and serve.