zucchini and almond pasta salad

INGREDIENTS

• 1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
• 1 teaspoon salt
• 1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler
• 1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
• 1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
• 5 tablespoons olive oil
• Juice of one lemon
• Freshly ground black pepper