Pasta Salad with Chickpea Casarecce

A perfect balance of crisp vegetables and lovely protein-rich pasta, this salad is ideal for lazy summer days or as a light dinner.

ingredients

• approx. 450 g zucchini
• salt to taste
• zest of one lemon
• freshly squeezed juice of one lemon
• 1 garlic clove, crushed
• chilli flakes (optional)
• 3 tablespoons extra virgin olive oil
• finely chopped fresh herbs such as parsley, mint, chives, dill or a combination
• 250 g da Carla's chickpea Casarecce pasta (one pack)
• GreenVie Greek Style or feta cheese, for serving

Method

• Slice the zucchini thinly. Sprinkle with salt and leave to stand for 15-30 minutes. Gently squeeze out the liquid and leave to drain on kitchen paper.
• Combine the zest, lemon juice, garlic, chilli flakes (if using) and olive oil in a bowl. Add the zucchini slices and toss well. Season with salt and pepper to taste. Cover and leave to marinate in the fridge for at least 1 hour.
• Remove from the fridge, add the fresh herbs and stir. Taste and adjust the seasoning.
• Cook da Carla's Chickpea Casarecce according to the packet instructions, but cook the pasta for the shortest stated time so that it stays "al dente".
• When the pasta is done, drain it and immediately rinse it generously with cold water to stop the cooking process.
• Let the pasta drain thoroughly, then toss it with a small amount of olive oil to keep it from sticking together.
• Combine the cooled pasta with the marinated zucchini in a large bowl. Serve the pasta salad topped with GreenVie Greek Style or feta cheese.