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A bowl of salad with a black spoon sits on a table.

Zucchini-Flower Salad

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Ingredients
  

Mint & Walnut Vinaigrette

  • 3 tbsp white-wine vinegar
  • 1½ tsp Dijon mustard
  • 1 tsp honey
  • 1 large shallot finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup walnut oil
  • ½ cup finely chopped toasted walnuts
  • 2 tbsp finely chopped mint
  • ¼ tsp each salt and freshly ground pepper
  • 1⅓ cup short pasta, such as anelli, campanelle or torchiette approximate
  • 3 small zucchini cut into thin rounds
  • 12 zucchini flowers
  • 11/4 cups shaved pecorino Romano
  • ½ cup small tender mint leaves

Instructions
 

Vinaigrette

  • In bowl, whisk together vinegar, Dijon, honey and shallot. Slowly drizzle in olive oil, then walnut oil, in a steady stream, whisking continuously. Stir in walnuts and mint. Sprinkle with salt and pepper and taste before adding more.
  • In large pot of boiling salted water, cook pasta 1 minute longer than recommended in package directions. Drain; transfer to large shallow bowl and toss with half the vinaigrette while still hot. Let cool to room temperature.
  • Stir in zucchini. Trim zucchini flowers and tear in half; stir into pasta mixture with pecorino Romano and mint leaves. Taste salad before adding more vinaigrette (different pastas will need different amounts). Serve immediately.