Preparation time : 14 minutes
Cooking time: 20 minutes
 

Sprinkle the salad with pine nuts lightly toasted in a dry skillet. 

Save time
Choose smaller pasta (it'll cook faster than penne).
 

1. Cook the pasta in boiling salted water according to package directions; drain and refresh under cold running water. Place in a salad bowl.
2. Meanwhile, dice the zucchini (without peeling) and sauté in 1 tbsp. olive oil over fairly high heat for 5 minutes, stirring often. Cool to lukewarm, then add to the salad bowl.
3. Halve the cherry tomatoes and add to the salad, along with the basil leaves.
4. In a bowl, combine the remaining 1 tbsp. olive oil, the lemon juice and yogurt. Dress the salad with this mixture.
5. Dice the blue cheese and sprinkle over the salad. Serve immediately.