1 Small zucchini
1Barquette of fresh Paris mushrooms
2 Ripe tomatoes
0.5Bunch of parsley
80g old Parmesan
3tbsp. olive oil
1tbsp. balsamic vinegar
1tbsp. herbs of Provence
Place the pasta in a large volume of boiling water and cook them according to the package directions so that they are “al dente” (just firm)
Drain them and refresh them under cold water.
Wash the zucchini and cut it into very small cubes. Heat a large skillet with 2 tbsp. tablespoons olive oil, and place the diced zucchini in it.
Cover and cook for about 10 minutes, stirring regularly. Book.
Cut the tomatoes into small cubes. Rinse the button mushrooms and cut them in 4.
Remove the stems of the parsley to keep only the leaves. Chop them finely.
Coarsely grate the Parmesan cheese or cut it into shavings.
In a large salad bowl, whisk the remaining olive oil with the balsamic vinegar and the herbs of Provence. Salt and pepper.
Add the cooled pasta, diced tomatoes, zucchini, parmesan shavings, mushrooms and chopped parsley.
Mix and adjust the seasoning if necessary. Refrigerate at least 30 minutes before serving.
Tips and advice for simple pasta salad:
If you want to peel the tomatoes, immerse them whole in boiling water for 15 seconds. All you have to do is pull on the skin to remove it (if the tomatoes are ripe, of course).