Spinach Fusilli and Zucchini Salad
1/3 lb spinach fusilli
¼ lb small zucchini, sliced
4 anchovy fillets, soaked in milk for 45 minutes
2 ½ cups celery, sliced, plus some coarsely torn tender leaves
1 cup cherry tomatoes
1/3 lb bocconcini, cut into small pieces
1 tbsp fresh basil leaves, roughly torn
Dressing
1/3 cup white wine vinegar
¼ cup olive oil
salt and freshly ground black pepper
1. Cook fusilli in boiling salted water until just al dente. Drain, rinse under cold water and drain again. Transfer to a salad bowl and stir a little vegetable oil into the pasta.
2. Sprinkle zucchini with a little salt and let stand in a strainer for 30 minutes. Rinse, drain and add to the pasta.
3. Pat dry the anchovy fillets, reserve two for decoration and cut the other into small pieces. Add to the salad bowl with celery and leaves, tomatoes, bocconcini and basil.
4. To prepare dressing: Combine vinegar, oil, salt and pepper in a jar, shake well. Dress the sala, tossing lightly to coat. Garnish with reserved anchovies, cover with plastic wrap and refrigerate for at least 1 ½ hours before serving.
