Great Performances Hospitality at Home Summer Pasta Salads
1. Preheat oven to 400֯.
2. Prepare the zucchini. If using full size zucchini, cut zucchini in ¼ inch thick lengthwise slices. Cut each slice into long strips and then into small cubes. If using baby zucchini and patty pan, simple cut in half lengthwise. 3. On a sheet tray, toss zucchini, thyme, garlic and scallions with just enough olive oil to coat lightly. Season with salt and pepper. Roast vegetables until a little softened and caramelized around the edges. Remove from oven and grate lemon zest over the vegetables. Add the juice of the lemon, salt and pepper to taste, toss well and adjust seasoning as needed. 4. Prepare the pasta salad. Cook pasta in boiling salted water to al dente and drain. Toss pasta with approximately 2/3 of the vegetables and half the ricotta salata. Arrange pasta on a serving platter and spread remaining vegetables, ricotta salata shards and toasted pistachios over the top.
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