Zucchini and Pasta Salad

Yes, I am still making new things with summer squash!  It has been a bumper summer for them, and I even put one in my coleslaw last week,  Every salad can use another zucchini.  This one is a variation on a Ottolenghi recipe, where I took out edamame (which we do not have a lot of) and added another zucchini.  I also used various summer squash, not just zucchini.

Salt

• 
  
• black pepper
• ⅔ cup sunflower oil
•   3medium zucchini,  sliced thin
• 1 ½ tablespoons red wine vinegar
• 2 cups basil leaves, shredded coarsely
• ¼ cup parsley leaves
• ⅓ cup olive oil
•  8 ounces pasta
• Zest of 1 lemon
• 1 ½ tablespoons capers
• 7 ounces buffalo mozzarella, torn into chunks

1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
4. In boiling water, cook pasta until al dente; drain. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.