Easy Pasta Salad

Summer is definitely time for this seasonal, main dish pasta salad. Enjoy all that produce from the Farmers’ Market!

Takes 35 minutes

6–8 servings

Ingredients:

1 medium red onion, thinly sliced

Zest and juice of 1 lemon

1 garlic clove, finely grated

1 lb. summer squash and/or zucchini (probably 2 medium squash), cut into 1/2-inch chunks

1/2 cup coarsely chopped pickled peppers (optional)

3 Tbsp. red wine vinegar

kosher salt, to taste – about 1 tsp.

1 tsp. freshly ground black pepper

1 lb. small pasta – orecchiette, fusilli, penne, macaroni, etc.

2 pints cherry tomatoes, cut in half

1 cup pitted Kalamata olives or other briny black olives, cut in half

1/2 cup finely grated Parmesan, plus more for serving

1/3 cup extra-virgin olive oil

8 oz. fresh mozzarella, torn into small pieces, or mozzarella pearls

1 cup packed coarsely chopped fresh basil or flat-leaf parsley, plus more for serving

1/2 cup finely chopped fresh oregano, plus more for serving

Preparation:

Toss the sliced red onion, zest and juice of the lemon, grated garlic clove, cubed summer squash or zucchini, 1/2 cup coarsely chopped pickled peppers (if you like), 3 Tbsp. red wine vinegar, salt and freshly ground black pepper in a large bowl to combine.

Gently stir the vegetables to soften them slightly. Let sit at room temperature, stirring occasionally, about 25 minutes.

Cook 1 lb. small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain, shaking to remove excess water.

Add pasta, 2 pints split cherry tomatoes, 1 cup sliced pitted olives, 1/2 cup finely grated Parmesan, and 1/3 cup extra-virgin olive oil to vegetable mixture; toss well to combine.

Add 8 oz. torn mozzarella or pearls, 1 cup packed coarsely chopped fresh basil or flat-leaf parsley, and 1/2 cup finely chopped fresh oregano. Toss gently just to incorporate. Taste pasta salad and season with more salt and pepper and wine vinegar if needed.

Just before serving, top salad with more Parmesan, basil, and oregano.

Note: If you choose, you can add about 4 oz. of hard salami cut into narrow strips. Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.