Aromatic pasta salad

Simple rhythms, days in the middle of the trees, hands on the ground.

Summer: the heat does not always make us want to stay in the kitchen and cold dishes are an excellent alternative for lunch or dinner with taste and lightness. Among the ingredients I prefer to enrich my pasta salads are raw zucchini, a true gift of the summer, rich in water and flavor if properly marinated. Another element that gives particular aromas and notes are the aromatic ones, which alone can characterize a recipe in a unique and unexpected way.

Boil the pasta al dente. I used durum wheat semolina strangolapreti with germedigrano Pasta Morelli.
Drain the chickpeas previously soaked for at least 24 hours and boiled in plenty of unsalted water, with bay leaves and a piece of Kombu seaweed (skimming them at least a couple of times).
Cut the datterini tomatoes into quarters, chop the courgettes after washing and peeling them, prepare a coarse mince of mixed herbs: thyme, shiso, mint, rosemary, drain the capers from their vinegar, crush the garlic and chop it. Marinate the courgettes for at least 1 hour with the garlic, a couple of tablespoons of extra virgin olive oil and the juice of half a lemon, then drain and recover the marinating liquid.

Season the strangolapreti with all these vegetables, the marinating water, 3 g of salt, the herbs and a couple of tablespoons of extra virgin olive oil before serving.