Even though Labor Day is quickly approaching, we've still got plenty of weekend cookouts on our calendars.
So we decided to come up with a pasta salad that can brighten up any get-together: Ours is laced with tender haricots verts, garlicky zucchini, torn mint, thyme and crunchy toasted almonds. The only dressing comes from a little bit of olive oil used to sauté the zucchini and a squirt of lemon juice. Red pepper, lemon zest and a little Pecorino finish everything off.
The vibrant, peppery salad is great warm or cold.
To learn more, read "Frill Seekers."
Pasta Salad with Haricots Verts, Zucchini and AlmondsRecipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes