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Summer pasta salad with zucchini & mint

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Fresh summer pasta

For the warm days ahead of us, let's arm ourselves with good and healthy food that requires minimal cooking.

Fresh summer pasta

Beating summer's heat means minimizing the time in the kitchen without sacrificing the healthiness of what we eat. Zucchini, mint, Parmesan, pasta and extra-virgin olive oil are full of good things that make up a light, delicious and healthy meal. Go ahead and enjoy what a summer dish is all about.

Summer pasta salad with zucchini and mint recipe

Serves 2


  • 2 zucchini, cut into round slices
  • Extra-virgin olive oil
  • Salt
  • Fresh mint leaves
  • 7 ounces bowtie pasta (or any short pasta like penne or fusilli)
  • Parmigiano Reggiano (Parmesan cheese),  grated or shaved


  1. Fill a saucepan with water and bring it to a boil over medium-high heat. When the water boils, add some salt. Cook the pasta following the cooking time suggested in the packaging. When it is cooked, drain the hot water then replace with cold water to stop the cooking. Drain the water again. Coat with extra-virgin olive oil so that the pasta won't stick to each other. Set aside.
  2. Over medium-high heat in a skillet with extra-virgin olive oil, brown the zucchini slices. When they turn brown, sprinkle with salt.
  3. In a serving bowl, mix the cooled cooked pasta, zucchini slices and mint leaves.
  4. Drizzle with extra-virgin olive oil and sprinkle with the Parmesan cheese.

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