Lemony Courgette, Caper & Herb Pasta Salad
Our new Plant Based Yorkshire Mayonnaise adds a lovely creaminess to this summer salad. Alternatively, try using our Yorkshire Mayonnaise with Lemon if not sharing with those who are following a plant based diet. This easy recipe is perfect for any summer get together and can be very quickly put together with just three steps.
We always use Fusilli pasta from The Yorkshire Pasta Company for our pasta salad recipes, as these spirals are just the best for sauce holding and getting a taste of our delicious mayos in each and every mouthful!
Serves 2 as a main dish, or 4 as a side salad
INGREDIENTS
2 tbsps Yorkshire Rapeseed Oil with Lemon
2 courgettes, finely sliced – we used a mandolin to get the fine slices we needed
150g Fusilli – No.1 from The Yorkshire Pasta Company
3 heaped tbsps (around 80g) of Plant Based Yorkshire Mayonnaise
75g capers, in brine and drained
3 tbsps pine nuts, lightly toasted
3 spring onions, chopped
A generous handful of chopped fresh chives, flat leaf parsley and dill
A squeeze of fresh lemon juice
METHOD
Cook your pasta according to the packet instructions and make sure it’s a firm ‘al dente’ texture, and then drain and cool completely.
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.
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.
Add in your Plant Based Yorkshire Mayonnaise with a good squeeze of freshly squeezed lemon juice and season to taste. Stir through and serve.
This dish can be made in advance and be kept in the fridge until ready to serve.
