Cold Pasta with Zucchini

Method

1. Bring a large pot of water to a boil. Add less salt than usual. Cook the pasta, removing it 3-4 minutes before the recommended cooking time. Drain and rinse with cold water to stop the cooking. Drizzle with olive oil and toss to prevent sticking. Let cool.
2. Using a mandoline or a sharp knife, slice the zucchini into very thin rounds.
3. Prepare the other vegetables: peel any tough strings from the celery and slice thinly. Slice the cherry tomatoes (use a mix of colors if available). Pit and slice the taggiasche olives. Crumble or cube the feta cheese. Zest and juice the lime. Chop the mint leaves.
4. In a large bowl, combine the cooled pasta, zucchini, celery, tomatoes, feta, olives, lime zest and juice, and mint. Add a generous drizzle of extra virgin olive oil, and season with salt and pepper to taste.
5. Mix everything well until the ingredients are evenly distributed.
6. Transfer the pasta salad to the refrigerator and let it rest for at least 1 hour, preferably overnight, to allow the flavors to meld.
7. Serve cold. Do not reheat. Garnish with extra zucchini slices if desired.