Get the Ingredients needed for this Recipe HERE
Fry the Zucchini:
Slice the zucchini into thin rounds. Heat a generous amount of olive oil in a large skillet and fry the zucchini in batches until beautifully golden and tender. Transfer to a paper towel-lined plate to drain.
Marinate the zucchini:
Once slightly cooled, transfer the zucchini to a large bowl. Add the minced garlic, chopped mint, chopped basil, and 4–5 tablespoons of Elena 1912 Balsamic Vinegar, plus a good drizzle of fresh olive oil. Toss gently and let marinate at room temperature for at least 30 minutes to deepen the flavor.
Cook the pasta:
Boil the penne in salted water until al dente. Drain and let cool completely. If needed, toss with a little olive oil to keep it from sticking.
Assemble the salad:
In a large serving bowl, combine the cooled pasta with the marinated zucchini and all its juices. Add the ricotta salata—cubed or grated—and another drizzle of olive oil. Season with salt and black pepper to taste.
Garnish and serve:
Finish with extra fresh basil and mint. Serve at room temperature or lightly chilled.