Cold pastas are IT in the summer, and this one is perfect for taking to a picnic or packing up for work lunches. Grated raw courgettes and tomatoes bring sweetness, while adding sardines, lemon and mustard offer bags of flavour in this speedy pasta salad that’s full of freshness.
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Ingredients
- 150g dried orecchiette
- 1 courgette
- 2 medium tomatoes
- Juice 1 lemon
- 1 tsp honey
- 1 tsp dijon mustard
- ½ tsp chilli flakes
- 120g tin sardines in olive oil
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Method
- Bring a large pan of salted water to the boil, then add the pasta and cook for 2 minutes less than the pack instructions or until al dente. Drain and rinse with cold water.
- Meanwhile, coarsely grate the courgette and put in a colander. Toss with a pinch of fine salt and set over the sink to drain for 10 minutes (the salt draws out the excess liquid).
- Coarsely grate the tomatoes into a bowl. Whisk in the lemon juice, honey, mustard and chilli flakes. Season with plenty of salt and black pepper.
- Squeeze any liquid from the courgettes, then add them to the tomato dressing with the orechiette. Toss well to combine, then flake in the sardines. Serve drizzled with a little oil from the sardine tin.
Nutrition
- 451kcals Calories
- 10g (2.3g saturated) Fat
- 24g Protein
- 61g (10g sugars) Carbs
- 4.5g Fibre
- 0.9g Salt
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