I made this pasta salad last night for our dear friends who just welcomed twins into their lives. I know that when I had both my boys, anyone who brought us food was a total hero. Not having to worry about a trip to the grocery store, let alone cooking, and still being nourished was one of the best gifts someone with a newborn can receive. We decided to eat with Anna and Debbie but I made sure to make enough so that they would have some leftovers.
This pasta salad is one I have made again and again and never tire of. Put some raw zucchini, tomato, olives, garlic, feta cheese, olive oil, and dill to marinate together in a nice big bowl. This allows the zucchini to “cook” a bit so it has a nice texture and flavor, but without that chalky rawness or that overcooked slimy texture. You can just let this bowl sit while you bring the water to a boil and cook the pasta. I just scoop the pasta out and directly into the bowl where the veggies are marinating so I don’t have to wash a colander. Plus a little starchy water from the pasta eliminates the need for too much olive oil.
I once read somewhere that pasta salads are best served room temperature. I couldn’t agree more. If they are too cold, the pasta seems to get extra starchy and that is all you taste. There is a lot of wonderful savory flavor here so please don’t kill it in the fridge! It can be made a day in advance, refrigerated then brought to room temperature for an hour or so.