Cold Penne Salad with Zucchini and Cherry Tomatoes

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Ingredients

Serves 4

• ½ lb (250 g) penne (or other short pasta)
• ½ lb (250 g) cherry tomatoes
• ¼ lb (100 g) small zucchini
• 1 small head romaine lettuce
• 1 tbsp lemon juice
• 1 tbsp mustard
• 10-15 basil leaves
• 8 anchovy fillets, packed in oil
• 6 tbsp olive oil
• 5 oz (150 g) parmesan
• Salt, pepper
  

Preparation

Prepare the Ingredients

• Wash and stem cherry tomatoes and cut into thin slices, 2-3 mm thick
• Wash lettuce and cut into shreds
• Cut zucchini lengthwise into thin slices, approximately 1 mm thick A mandoline makes the task easier
• Stem basil leaves and snip finely
• Shave parmesan

Cook the Pasta

• Heat salted water in a large pot Cook pasta in boiling water until al dente Drain and rinse with cold water

Prepare the Dressing

• Pour anchovy fillets into a bowl and puree them
• Add lemon juice and mustard
• Add pepper and possibly salt – the anchovy may contain enough salt, eliminating the need to add more
• Whisk while gradually adding oil to emulsify the mixture
• Dress the Salad
• In a salad bowl, combine romaine lettuce, cold penne, and tomato and zucchini slices
• Pour dressing over all and toss gently
• Sprinkle snipped basil and parmesan shavings over all
  

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