Lemony Courgette, Caper & Herb Yorkshire Pasta Salad. 

Main courseServes 2

If you’ve got an abundance of courgettes from the veg patch this summer, this Lemony Courgette, Caper & Herb Pasta Salad from the team at Yorkshire Pasta could be the delicious answer! This quick and easy recipe is perfect for a get together and can be put together with just three steps. Using their Fusilli alongside locally sourced Yorkshire Mayonnaise with Lemon adds just the right amount of zing and can be kept in the fridge for a week of tasty lunches. For more recipe inspiration visit www.yorkshirepasta.co.uk  

Ingredients

150g of Yorkshire Pasta Fusilli

2 Tbsp Yorkshire Rapeseed Oil with Lemon

2 Courgettes, finely sliced

3 heaped Tbsp (around 80g) of Yorkshire Mayonnaise with Lemon

75g Capers, in brine and drained.

3 Tbsp Pine Nuts, lightly toasted.

3 Spring onions, chopped

A generous handful of chopped fresh chives, flat leaf Parsley and Dill.

Method

  1. Cook your pasta according to the packet instructions and make sure it’s a firm ‘al dente’ texture, and then drain and cool completely.
  2. Whilst the pasta is cooking, take a frying pan or griddle pan and heat the Lemon Oil over a medium hob heat. Cook the courgette slices until they are cooked through and slightly charred. Remove from the pan and leave to cool.
  3. When ready to assemble the salad, mix together the pasta with the chopped herbs, capers, pine nuts, spring onions, and then gently toss the courgette slices through the dish.
  4. Add in your Yorkshire Mayonnaise with Lemon and season to taste. Stir through and serve.