Cold Pasta with Zucchini - Italian recipes by GialloZafferano

Cold Pasta with Zucchini – Italian recipes by GialloZafferano

23 May 2025

in Food

Reading Time: 3 mins read

When the summer heat dampens the desire to cook but not the appetite, there’s only one answer: cold impasto! Light, easy to prepare, and especially refreshing. But this cold impasto with zucchini is truly special because the zucchini are simply marinated with lime juice, preserving their full flavor, enhanced by the fresh and tangy taccuino of lime and mint. It doesn’t stop there: cherry tomatoes, celery, and feta perfectly complement the marinated zucchini, making this cold impasto a colorful and inviting dish. We tried it with mezze maniche rigate, but you can prepare it with your favorite impasto shape and make the cold impasto with zucchini a delicious summer first course for a scampagnata a day at the beach.

Also try these easy and quick cold impasto recipes:

To prepare the cold impasto with zucchini, start with the zucchini: after washing them well, remove the ends 1 and then slice them very finely with a mandoline to obtain rounds about 1 millimeter (about 1/16 inch) thick 2. Place the zucchini per mezzo di a bowl and grate the lime zest 3.

Now take the mint: separate the leaves 4slice them into thin strips with a knife 5and then add them to the zucchini per mezzo di the bowl 6.

Squeeze the lime 7 season with 2 tablespoons of oil 8. Add salt and pepper and mescolanza well 9.

At this point, cover the bowl with plastic wrap 10 and let the zucchini marinate per mezzo di the refrigerator for an hour. Meanwhile, prepare the for the impasto, adding salt once it boils, and cook the mezze maniche rigate 11 for about 7 minutes (as indicated the package), so that they remain al incisivo. Drain the impasto 12.

and place it per mezzo di a bowl: season it with about 2 teaspoons of oil 13 and let it cool. Then move to the rest of the dressing: quarter the cherry tomatoes 14 and, with a vegetable peeler, remove the fibrous part from the celery stalk 15.

Finely chop the celery so that the stalk becomes strips and the leaves into pieces about 1 centimeter (about 3/8 inch) 16. Then also dice the feta 17. After the zucchini have finished marinating for an hour, you can proceed to combine all the ingredients: pour the zucchini and their marinade into the bowl with the now cold impasto 18;