Pasta Fredda Estiva with Zucchini and Salmon

Method

1. Bring a large pot of salted water to a boil. Cook the pasta for about 10 minutes (3 minutes less than the package suggests) so it stays al dente after cooling.
2. While the pasta cooks, prepare the zucchini: cut them lengthwise into thin strips or small cubes. If you have zucchini flowers, cut them into strips as well.
3. In a small bowl, mix the juice of 1 lime, a generous drizzle of extra virgin olive oil, a pinch of salt, chopped fresh chili to taste, and a handful of chopped fresh chives. Stir to make a dressing.
4. When the pasta is cooked, drain it and immediately transfer it to a bowl of ice water to cool quickly. Drain well.
5. In a large bowl, toss the cooled pasta with the raw zucchini (and zucchini flowers). Pour the dressing over and mix well to coat.
6. Add the smoked salmon, cut into strips or cubes. Gently fold to combine.
7. Serve immediately, garnished with extra chives if desired. If you are not serving right away, keep the dressing separate and add it just before serving.