Put a pasta pot filled with cold water and the coarse salt and bring to a boil.

Meanwhile, cut the cherry tomatoes into four parts, discard their water and seeds. Cut the dried tomatoes into strips, too.

When the water reaches the boil pour the pasta, lower the heat and cook as long as needed by the pasta you've chosen.

While the pasta is cooking let's prepare the pesto: slice off the two ends of the zucchini, cut the zucchini into 4 pieces lengthwise and discard the inside flesh full of seeds.

Wash the sage leaves and discard the hard mid rib, if any.

Put in a tall, narrow container diced zucchini, a clove of garlic, sage leaves and pine nuts.

Blend everything with an immersion blender adding slowly the oil (or soy milk) until you get a creamy pesto.

After its cooking time has gone, pour the pasta in a colander and pass it briefly under cold running water to stop the cooking.

Transfer the pasta into a large bowl and toss with zucchini pesto.

Season the cherry tomatoes with olive oil and salt and add them to the pasta.

Add also chickpeas, dried tomatoes and mix well.

Decorate the pasta salad with fresh sage leaves to taste.