Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

All the colours of the Italian flag come together in this beautiful salad. This is great for potluck dinners and summer barbecues. This recipe was passed on to me from my sister's sister-in-law.

Ingredients Nutrition


  1. In large bowl, mix the undrained tomatoes, oil, parsley, basil, salt and garlic.
  2. Let stand at room temperature 2 hours.
  3. Cook pasta and drain but do not rinse.
  4. While pasta is still warm, toss in mozzarella cheese and it will partially melt.
  5. Add zucchini and tomato mixture and stir gently.
  6. Add feta cheese and black olives, if using.
  7. Salt and pepper to taste.
  8. Refrigerate at least 3 hours to chill and allow flavours to blend.