Get the ingredients needed for this recipe HERE
To make the dressing:
In a small bowl whisk together the juice, zest, oil, salt, garlic powder and mint leaves. Set aside.
To make the pasta salad:
Put a large skillet over a medium-high flame and heat about 1/4 inch of extra virgin olive oil. Fry the sliced zucchini in batches until they are golden brown. Transfer to a paper towel lined plate and sprinkle with salt. Set aside.
Drop the pasta into generously salted boiling water and cook until al dente. Drain and run the pasta under cold water to stop the cooking. Transfer to a large mixing bowl.
Add the fried zucchini and cannellini beans to the pasta. Pour the dressing over the pasta salad and toss to coat evenly. Refrigerate and chill for 2 hours before serving.