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Pasta Salad with Zucchini and Balsamic Vinegar (Fusilli con Zucchine alla Scapece)

Kate Whitaker

Servings: 4

If I had to choose one thing I have in common with my father, it would have to be our love of this dish. We both adore zucchini and are both big fans of balsamic vinegar. A little tip for you—you can also use the zucchini sauce as a topping for bruschetta.


  • 4-1/4 cups (14 oz.) fusilli
  • 5 Tbs. extra virgin olive oil, plus extra for drizzling
  • 2 large zucchini, trimmed
  • 3 Tbs. balsamic vinegar
  • 2 garlic cloves, peeled and thinly sliced
  • 15 fresh mint leaves
  • Salt and pepper to taste
  • 3/4 cup cubed feta cheese


  • Cook the pasta in a large pot of boiling salted water until al dente. Drain through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, drizzle with olive oil and let drain for 5 minutes. Give the pasta a good shake every minute or so.
  • Meanwhile, cut the zucchini in half lengthwise and then slice into 1/4-inch-thick semicircles.
  • In a large skillet, heat the 5 Tbs. olive oil over medium heat and sauté the zucchini for 5 minutes, stirring occasionally. Splash with the balsamic vinegar, add the garlic, and cook for 1 minute more.
  • Scatter the mint over the zucchini, season with salt and pepper, and mix all together. Set aside to cool.
  • Place the pasta in a large bowl with the zucchini mixture and feta cheese. Gently mix everything together to allow the flavors to combine. Let rest at room temperature for 5 minutes. Stir occasionally.
  • Once ready, serve the pasta immediately or store in a sealed container in the refrigerator for the day after. Don’t store longer than 48 hours and always eat at room temperature.


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