This courgette pasta salad recipe is a change from the usual saucy numbers, but equally as delicious with the soft, shredded mozzarella folded through. Nobody likes the thought of a pile of dishes at the end of dinner, so this meal is perfect because it takes minimum effort and creates minimal mess.
WARM COURGETTE & MOZZARELLA PASTA SALAD
Serves 2
Dressing
¼ cup olive oil
2 Tbsp lemon juice
1 tsp whole grain mustard
1 tsp runny honey
Salad
2 Tbsp olive oil
½ onion, chopped
2 cloves garlic, crushed
½ green capsicum, sliced thinly
2 small courgettes, sliced thinly
2 tsp lemon zest
Salt and freshly ground pepper
2 cups cooked pasta shells
¼ cup green olives
1 cup basil leaves
2 Tbsp lemon juice
1 ball fresh mozzarella
- Make the dressing by combining the oil, lemon juice, mustard and honey in a jar.
- Heat oil in a medium-sized pot. Add onion and garlic, cooking until softened. Add capsicum and courgette and cook until lightly browned.
- Stir through the lemon zest and season to taste. Add the pasta, olives, basil, lemon juice and heat through. Rip the mozzarella into pieces and fold through.
- Toss through the dressing. Serve while warm or at room temperature.
