AT A GLANCE
Pasta salad is polarising, even here at GT, but this super-light version makes the most of summer zucchini and zucchini flowers, with the lactic goodness of buffalo mozzarella thrown in for good measure.
|01||Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and rinse under cold running water (to prevent pasta sticking together), then transfer to a large bowl.|
|02||Combine lemon juice, vinegar, onion and garlic in a small bowl and stand until onion softens (2-3 minutes). Add oil, then toss pasta to coat and season to taste. Add zucchini, zucchini flowers, mozzarella and herbs, toss to combine and serve scattered with extra herbs and grated parmesan.|
TANGY WHITE GRECO. , suggested by MAX ALLEN