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Chilled Pasta with Smoked Salmon and Zucchini

This is the summer pasta dish you didn’t know you needed—cool, light, and packed with smoky salmon goodness. Toss in some fresh basil, a hit of lemon, and perfectly sautéed zucchini, and suddenly, your kitchen is serving up vacation vibes in a bowl. Bonus: it’s ridiculously easy to make!
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Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Italian
Servings 4

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Skillet
  • Grater
  • Knife
  • Cutting board
  • Food processor (optional)

Ingredients
  

  • 3 medium zucchini about 12 ounces
  • 2 ½ cups short pasta fusilli or farfalle
  • 7 ounces smoked salmon
  • 1 clove garlic crushed (with skin on)
  • 1 handful fresh basil leaves divided
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  • Prepare the Salmon: Slice the smoked salmon into thin strips. Drizzle with 1 tablespoon of fresh lemon juice and sprinkle with 1 teaspoon of grated lemon zest. Set aside to marinate while you prepare the rest of the dish.
    7 ounces smoked salmon, 1 tablespoon lemon juice, 1 teaspoon lemon zest
  • Chop the Zucchini: Cut the zucchini into large chunks and pulse them briefly in a food processor with half of the basil leaves until coarsely chopped. The goal is small, uneven pieces, not a puree. If you don’t have a food processor, just dice the zucchini into small chunks.
    3 medium zucchini, 1 handful fresh basil leaves
  • Sauté the Zucchini: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the crushed garlic clove (with skin on) and sauté for about a minute to infuse the oil. Add the chopped zucchini and cook for a few minutes until tender but not mushy. Remove from heat. If you prefer a milder garlic flavor, discard the garlic clove. If you like a stronger garlic taste, mash it into the zucchini before mixing.
    3 tablespoons extra virgin olive oil, 1 clove garlic
  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
    2 ½ cups short pasta
  • Combine Everything: In a large mixing bowl, toss the cooled pasta with the sautéed zucchini. Add the marinated salmon, the remaining fresh basil (torn into small pieces), a generous crack of black pepper, and the remaining olive oil. Mix everything gently to combine. Taste and adjust with salt if needed.
    Black pepper, Salt
  • Serve or Chill: Serve immediately for a fresh taste, or refrigerate for 2-3 hours to allow the flavors to meld and become even more delicious.