This is a beautiful and bright pasta salad filled with early-summer veggies. Return to this recipe through the season and change out the veggies with whatever’s fresh at the market!

Casarecce is a short twisted pasta shape, excellent for catching chunky sauces. Feel free to use any short tubular pasta you have on hand.

Ingredients

For the salad:

• 1 lb (1 box) casarecce pasta

• 2 medium zucchini, sliced lengthwise

• 1 bunch asparagus (about ½ lb), trimmed

• 1 bunch scallions or spring onions

• 1 cup snap peas (about 4 oz)

• 1 cup green beans (about 4 oz), trimmed

• 1 medium cucumber

• 1 container (8 oz) bocconcini (small fresh mozzarella balls), drained

• ½ cup grated or shaved pecorino (or Parmesan)

• 1 lemon, halved

• Handful of fresh basil

• Olive oil, salt, red pepper flakes

For the salsa verde:

• 1½ cups mixed fresh herbs (mostly parsley, plus basil and mint), finely chopped

• 2 tablespoons capers, chopped

• 1 clove garlic, minced

• Zest and juice of 1 lemon

• ½ cup extra-virgin olive oil

• Salt and red pepper flakes, to taste

Method:

1. Make the salsa verde: stir together the herbs, capers, garlic, lemon zest and juice, and olive oil. Season with salt and a pinch of red pepper flakes. (You can also pulse it in a food processor.) Set aside.

2. Cook the pasta. Boil the casarecce in well-salted water until al dente. Drain, rinse under cold water, and toss with a little olive oil.

3. Grill the vegetables. Toss the zucchini, asparagus, and scallions with olive oil and salt. Grill (or use a grill pan or your broiler) until charred and tender. Let cool, then cut into bite-size pieces. Grill the lemon halves cut-side down too, if you like.

4. Blanch the peas and beans. Boil the snap peas and green beans for 1–2 minutes, then transfer to ice water to keep them bright green. Drain.

5. Smash the cucumber. Whack it with the flat of a knife and cut into rough pieces — it soaks up more dressing that way.

6. Toss it together. In a large bowl, combine the pasta, grilled vegetables, peas, beans, and cucumber. Add the salsa verde and a squeeze of the grilled lemon and toss to coat. Loosen with a little more olive oil if it looks dry.

7. Finish. Tear in the bocconcini, shower with pecorino, and tear basil over the top. Taste and adjust salt and lemon. Serve at room temperature.

Tip: Even better after resting 30 minutes, and it keeps for a day in the fridge — just bring it back to room temperature before serving.