Zesty Courgette Pasta Salad
Full of flavour and texture, this easy recipe for Zesty Courgette Pasta Salad makes for a delicious side, and is prepared in minutes. The fresh and zesty salad is a tasty addition to lunch or dinner.
Ingredients
- 300 grams farfalle pasta
- 1 small red onion, finely sliced
- 2 courgettes, sliced into rounds
- 1 punnet cherry tomatoes, halved
- 125 grams cherry bocconcini, halved
- 1/2 cup black olives, sliced
- 1/2 cup pine nuts or bread crumbs, toasted
- 1 small lemon, zested
- 10 grams butter
- 1 teaspoons oil
- 1 pinch salt
- 1 pinch pepper
Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoons Dijon mustard
- 1 tablespoons maple syrup
- 1/2 cup olive oil
- 1 pinch sea salt
- 300 grams farfalle pasta
- 1 small red onion, finely sliced
- 2 courgettes, sliced into rounds
- 1 punnet cherry tomatoes, halved
- 125 grams cherry bocconcini, halved
- 1/2 cup black olives, sliced
- 1/2 cup pine nuts or bread crumbs, toasted
- 1 small lemon, zested
- 10 grams butter
- 1 teaspoons oil
- 1 pinch salt
- 1 pinch pepper
Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoons Dijon mustard
- 1 tablespoons maple syrup
- 1/2 cup olive oil
- 1 pinch sea salt
- Step 1 of 6Cook the pasta according to the packet instructions. Drain and let it cool.
- Step 2 of 6While the pasta is cooking, add the butter and teaspoon of oil to a frying pan. Fry the red onion for 3 minutes, add the courgettes and fry them until golden brown. Set aside to cool.
- Step 3 of 6To make the salad dressing, add all the ingredients in a small jar with a lid. Shake well to combine.
- Step 4 of 6In a large bowl, add the drained pasta, tomatoes, olives, courgettes, onion and toss.
- Step 5 of 6Top the salad with bocconcini, lemon zest, together with the pine nuts or toasted bread crumbs (optional)
- Step 6 of 6To serve, pour salad dressing over the pasta and season with salt and pepper.
Method
- Step 1 of 6Cook the pasta according to the packet instructions. Drain and let it cool.
- Step 2 of 6While the pasta is cooking, add the butter and teaspoon of oil to a frying pan. Fry the red onion for 3 minutes, add the courgettes and fry them until golden brown. Set aside to cool.
- Step 3 of 6To make the salad dressing, add all the ingredients in a small jar with a lid. Shake well to combine.
- Step 4 of 6In a large bowl, add the drained pasta, tomatoes, olives, courgettes, onion and toss.
- Step 5 of 6Top the salad with bocconcini, lemon zest, together with the pine nuts or toasted bread crumbs (optional)
- Step 6 of 6To serve, pour salad dressing over the pasta and season with salt and pepper.
Nutrition per serving
2792 Kilojoules
Protein17 grams
Fat33 grams
Carbs73 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Cook the pasta according to the packet instructions. Drain and let it cool.
- Step 2 of 6While the pasta is cooking, add the butter and teaspoon of oil to a frying pan. Fry the red onion for 3 minutes, add the courgettes and fry them until golden brown. Set aside to cool.
- Step 3 of 6To make the salad dressing, add all the ingredients in a small jar with a lid. Shake well to combine.
- Step 4 of 6In a large bowl, add the drained pasta, tomatoes, olives, courgettes, onion and toss.
- Step 5 of 6Top the salad with bocconcini, lemon zest, together with the pine nuts or toasted bread crumbs (optional)
- Step 6 of 6To serve, pour salad dressing over the pasta and season with salt and pepper.