Grilled Zucchini & Pea Pasta Salad

A summery twist on pasta salad—smoky grilled zucchini and green onions tossed with sweet peas, crumbled feta, and loads of herbs. The kind of pasta salad I’d bring to a picnic or make after a trip to the farmer’s market. Best served slightly warm or at room temperature on a sunny day.

Yield

Mis en Place

Pasta

3 Medium Zucchini, sliced into rounds

4 Green Onions

1 C. Fresh Peas, blanched

500g Short Pasta (like farfalle or fusilli)

1/3 C. Crumbled Feta

Zest of 1 lemon

Handful of fresh basil leaves, torn

Handful of fresh mint leaves, torn

1/4 C. Pistachios, chopped

Olive oil (for grilling and dressing)

Salt, to taste

Dressing

Juice of 1 lemon

2–3 Tbsp. Olive Oil

1 Small Garlic Clove, finely grated

1 Tsp. Champagne Vinegar

1/2 Tsp. Aleppo pepper (or to taste)

Pinch of salt

Basil Leaves, for garnish

Lemon Zest, for garnish

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Method

Step 1

Cook the pasta

 In salted water until al dente. Drain, rinse with cool water and set aside.

Step 2

Blanch the peas

 In boiling water for 1–2 minutes until bright green.

Rinse under cold water and set aside.

Step 3

Grill the zucchini and green onions 

On a hot grill or grill pan until lightly charred and tender.

Let cool slightly, then chop green onion into bite-sized pieces.

Step 4

Make the dressing 

By whisking together the lemon juice, olive oil, grated garlic, champagne vinegar, Aleppo pepper, and a pinch of salt. Taste and adjust seasoning.

Step 5

Toss everything together

Drizzle with the dressing and toss gently to combine.

Finish with the chopped pistachios, a few extra torn herbs, lemon zest and a little more feta on top before serving.