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By Becky Krystal

Pasta Salad With Grilled Zucchini, White Beans and Tomato. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

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Good morning, everyone, and happy Independence Day. If it’s as hot near you as it is right now in the D.C. area, I hope you’re staying safe and cool. It feels unfathomable to admit, but when it gets this scorching, I almost don’t feel like eating. At the very least, I don’t feel like eating certain things.

What I do want is refreshing, cooling fare. My family of three devoured a massive watermelon in a shocking amount of time the past few days, and we’ve already started leaning into bowls of bright red gazpacho. On tap this weekend: pasta salad. During last week’s grocery shop, I gathered all the ingredients for my Pizza Pasta Salad so I’d be ready when I wanted it. And now I want it.

While it does require turning on the stovetop to cook the pasta, I don’t mind (though my AC that’s struggling to keep up might), because it’s for such a limited amount of time, and that one cooking session pays dividends in how many meals we get out of it.

Ellie Krieger feels the same way about pasta salad. “Like a true pal, a big pot of it in my refrigerator lightens my load, providing a nourishing meal my whole family loves at a moment’s notice,” she wrote this week about her Pasta Salad With Grilled Zucchini, White Beans and Tomato. It was designed to channel the spirit of her favorite minestrone soup in a summer-friendly package. The whole-grain pasta, vegetables and beans deliver protein and fiber in a dish the entire family will enjoy. An Italian-style dressing and optional spicy aged sausage bring zingy dimension. Make a batch for easy summer meal prep, or pack it up for a Fourth of July cookout or day at the pool.

Want more pasta salad inspiration? Check out the recipes and tips below.

Food writer Becca Jacobs also delivered a pair of recipes that require minimum cook time with maximum return. In her Sambal-Marinated Skirt Steak, you quickly sear or grill 3 pounds of meat that gets served with cucumber salad and rice. Save half of it for a quick dinner — zesty, creamy Cold Peanut Noodles With Sambal-Marinated Skirt Steak — the next night. You’ll never dread leftovers out of the fridge again.

For a different kind of refreshment, how about an upgrade on the Jell-O shot? Spirits columnist Carrie Allan spotlighted Solid Wiggles, the duo of Jena Derman and Jack Schramm, who have developed a business and new cookbook around colorful, creative cocktail jellies that are leaps and bounds above what you may have tossed back in college. Check out their recipes for Nonalcoholic Cherry Lime Rickey Jellies and Aperol Spritz Jellies, which take inspiration from two classic, if very different, drinks.

What are your favorite summer eats? I’d love to hear about them in my live weekly chat Thursday at 11 a.m. Eastern. Submit your comments and cooking questions now, then join me when the conversation kicks off.

Until next week, happy cooking.

Sambal-Marinated Skirt Steak

Grilling 3 pounds of skirt steak sets you up for two meals in one.

By Becca Jacobs

Cold Peanut Noodles With Sambal-Marinated Skirt Steak

Pasta Salad With Grilled Zucchini, White Beans and Tomato

Aperol Spritz Jellies

Nonalcoholic Cherry Lime Rickey Jellies

Italian Pasta Salad

Petite Pasta Salad With Corn, Tomatoes and Feta

Recipe of the week

(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

Pasta Salad With Grilled Zucchini, White Beans and Tomato

Find substitution suggestions and other tips below the recipe.

Save or print the recipe

Storage: Refrigerate for up to 4 days, reserving the sausage and basil until ready to serve.

Servings: 6 (makes about 12 cups)

Total time: 1 hour

Ingredients

3/4 teaspoon fine salt, plus more as needed
8 ounces dried elbow pasta, preferably whole-grain
6 tablespoons extra-virgin olive oil, divided, plus more as needed
2 medium zucchini (8 to 10 ounces each)
1 1/2 tablespoons red wine vinegar
2 teaspoons dried oregano
2 garlic cloves, finely grated
1/2 teaspoon freshly ground black pepper
One (15-ounce) can cannellini beans, drained and rinsed
1 pint (10 ounces) grape tomatoes, quartered
1 medium red bell pepper, cored, seeded and diced (1 cup)
3/4 cup (2 1/4 ounces) coarsely shredded parmesan cheese (shredded on the large holes of a box grater)
1/2 cup (3 ounces) diced aged Italian sausage, such as Calabrese or salami (optional)
1/2 cup fresh basil leaves, torn

Steps

1. Bring a large pot of water to a boil over high heat. Add a pinch of salt, if you like, and cook pasta according to the package directions until al dente. Drain, then transfer the pasta to a large bowl, toss with 1 teaspoon of the oil, and let cool completely, either at room temperature or in the refrigerator.

2. Trim the tops and bottoms off the zucchini, then slice lengthwise into 1/2-inch-thick planks. (If you plan to use a grill pan, you may need to cut them in half to fit.) Brush the zucchini on both sides with 1 tablespoon of the oil.

3. Prepare the grill for direct heat. If using a gas grill, preheat the grill to medium-high (375 to 450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white-hot and covered with ash, push them to one side of the cooking area. For medium-high heat, you should be able to hold your hand about 4 inches above the coals for 4 to 5 seconds. Brush the grill grates with oil.

4. Alternatively, to cook the zucchini on the stove, preheat a grill pan over medium-high heat.

5. Cook the zucchini on the grill or grill pan until tender and grill marks have formed, about 4 minutes per side. Transfer to a cutting board and let cool for 10 minutes, then cut into 1/2-inch dice.

6. In a small bowl, whisk together the remaining 4 tablespoons plus 2 teaspoons of olive oil, the vinegar, oregano, garlic, 3/4 teaspoon of salt and the black pepper until a smooth dressing forms.

7. Add the beans, tomatoes, bell pepper, zucchini and the dressing to the bowl of pasta and toss to combine. Stir in the parmesan cheese. Just before serving, stir in the sausage, if using, and toss in the basil leaves.

From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal.

Nutrition information per serving (about 2 cups): Calories: 378; Total Fat: 17 g; Saturated Fat: 4 g; Cholesterol: 9 mg; Sodium: 548 mg; Carbohydrates: 46 g; Dietary Fiber: 8 g; Sugar: 5 g; Protein: 14 g.

Substitution suggestions + other tips and ideas: