Yotam Ottolenghi’s Pasta and Zucchini Salad

With basil, red wine vinegar, lemons and capers, this is anything but bland. Adjust any and all until it’s not! Subbed green beans for edamame, left out mozzarella, added sliced almonds to basil sauce and crumbled more on top. Will make again!

Used balsamic vinegar, bow-tie pasta and left out the cheese. Added toasted pistachios. Very popular at the pot luck. Could also have substituted regular pesto for the "sauce."

I added garlic, edamame, and peas to the pesto when I mixed it in the food processor. It really enhanced the flavor!

Really delicious. Fresh & filling. The marinated fried zucchini + lemon zest read to my palate as 'bright' rather than 'tart' & all the flavors meld and balance so nicely.

Another winning recipe from NyT Cooking! I followed the recipe as written, except I doubled it. Cooking the zucchini took some time, so I utilized 2 saucepans instead of one. This recipe is not for those averse to basil— it’s loaded with it. It was delicious and satisfying! Served it with some chicken Italian sausages.

So good! Comfort food. Easily modified without straying from recipe. I made basil sauce with a mortar/pestle, fried zucchini (plus added japanese eggplant) with olive oil spray, and included toasted pine nuts. Used torchiette pasta which is more delicate than strozzapreti or penne.

I added a little lemon juice & pine nuts, as another reviewer suggested. Such a delicious & healthy lunch to take to work or school!

Delicious. Perfectly satisfying as a main. The strozzapreti was a nice choice. Will make again!

This is a lot of work for something that didn't taste that good.

Made this mostly as written. I added some red pepper flakes and probably used more parsley than called for. I added toasted pine nuts alongside the reserved basil at presentation. The leftovers are truly amazing. I highly recommend, including tearing your mozzarella by hand (better absorbs the sauce) and the dual step of frying (or grilling) your zucchini prior to marinating. I used canola oil spray when frying my zucchini.

7-4-22 tasty, huge. Bow ties and gigli pasta .5# each, broiled zucchini, 3/8” slice. Good outcome. Could handle more veggies. Lemon juice from one lemon for vinegar, yes! Added shaved garlic, lots fresh chives and some Aleppo pepper at service. Put cheese on top. Wasn’t warm enough to melt. Want to try feta instead. Moz didn’t add anything this time. Mixed in wok for ease even though I didn’t cook Anything in it. Could handle more hot pepper and more lemon. @90 min to do, Nothing prepped.

I used parmesan and heaps of black pepper and substituted the vinegar for balsamic

This is a great recipe to make your own. I appreciate the direction it took me into. I, too, grilled the zukes on the grill (cut lengthwise into quarters) then chopped. I had prepped pesto on hand and used it instead of the quasi-pesto in the recipe. We also grilled an 8oz block of haloumi (1/2 thick planks) and chopped it, instead of the fresh mozz. Personally, I would like more edamame :) A really great summery dish. Rated a 4 since I didn't follow exactly as written.

Enjoyable recipe. I used what I had, a small eggplant and one zucchini, lots of cilantro rather than basil. Flavor profile is similar to an Alison Roman recipe for a salad of peas, greens, buratta, kalamata olives. So surely it can be adapted all over and be delicious. This is nice because it's a whole meal and future packed lunches

This was good but NOT Easy...standing over hot oil frying zucchini rounds on a summer afternoon not optimal. Flavors however were great and will serve with sliced tomatoes and melon. I subbed corn cut fresh off the cob for the edamame. You can easily cook it by microwaving it in the husk for a few minutes while you are cooking the pasta and frying the zucchini. Other than that I followed the instructions as written.