Boil the eggs and let them cool in cold water. When they are cold, we can shell them. This is an operation that can be done the day or the night before.

Let’s focus on the zucchini. Bring water to a boil in a small pot with a pinch of fine salt.

In the meantime, wash the zucchini, remove the waste parts and cut them into cubes.

When the water in the pot boils, add the zucchini cubes, cover and let them cook for only 4 minutes (if the zucchini are very fresh; otherwise a couple of minutes will be enough).

Prepare a bowl with water, ice, and a pinch of fine salt.

After the time, drain them immediately and transfer them to the bowl with water and ice (for 30 seconds) to stop cooking. This way, the zucchini will retain their color and remain firm and crispy; finally, drain them very well and put them in a salad bowl.

Cook the pasta al dente in plenty of salted water, drain it perfectly, and add it to the zucchini cubes.

Wash the salad tomatoes and cut them into cubes as well.

Pit the olives and add them to our salad.

Finely chop the stalk of a fresh scallion and add it to the rest of the ingredients. Finally, season the pasta with extra virgin olive oil, mix very well and keep it for an hour in the fridge or at room temperature, depending on the needs.

An extra idea. If the cold pasta is to be eaten a long time after preparation, I recommend cooking the pasta for half the cooking time indicated on the package. In my case, for example, my pasta has a cooking time between 10 and 12 minutes, where 10 minutes refers to al dente cooking. I cooked the pasta for only 6 minutes, counting from the moment the water resumed boiling, after lowering the pasta. Then I stirred, covered and waited for the water to return to a boil not only to count the minutes but also to salt it.

Bon appetit