Courgette-flower pasta freddo with buffalo mozzarella
Pasta salad polarises people, but this super-light version makes the most of summer courgette and courgette flowers, with the lactic goodness of buffalo mozzarella thrown in for good measure
300g dried rotelle (wheel-shaped pasta)
1-1/2 tbsp lemon juice
1 tbsp balsamic vinegar
1/4 small Spanish onion, finely diced
2 garlic cloves, finely chopped
80ml (⅓ cup) extra-virgin olive oil
2 courgettes, thinly sliced into rounds
8 courgette flowers, stamens removed, stems thinly sliced into rounds, flowers coarsely torn
1 buffalo mozzarella (about 250g), coarsely torn
1/4 cup each torn mint, basil and flat-leaf parsley, plus extra leaves to serve
Finely grated parmesan, to serve
Cook pasta in a large saucepan of boiling salted water until al dente, 6-8 mins, drain and rinse under cold running water (to prevent pasta sticking together), then transfer to a large bowl.
Combine lemon juice, vinegar, onion and garlic in a small bowl and stand until onion softens, 2-3 mins.
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.