I like to bathe my pasta salads in a sea of green. There is no hue too verdant, no amount of vegetables or herbs too many, so that every bite tastes like it’s fresh from the garden. Lush, vibrant, and life-affirming in a way. This pasta salad is the epitome of that, pairing the unlikely combination of zucchini and edamame, tossing them with strozzapreti (or any short tubular pasta you can get your hands on), and smothering them in a brightly flavored basil parsley puree.
A bit of buffalo mozzarella is added for richness, but the overall flavor profile is crisp, refreshing and oh-so-satisfying. It is the perfect accompaniment to any summer meal although it can also be served on its own as a main, especially when you inevitably eat so much of it, it becomes its own course.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.