Pasta and Fried Zucchini Salad

Very nice combination of flavours: herby pasta with a few pops of brine and vinegar tempered by sweet zucchini and creamy cheese.

I made a few changes to cut down on the oil in the recipe (to no ill effect), sautéing the zucchini slices briefly in a hot, non-stick pan brushed lightly with oil, and using water in place of half of the oil in the basil-parsley sauce.

The salad held up well provided you added the fresh basil just before serving and was delicious warm or at room temperature. The full recipe made a light meal for 4.