Courgette & Olive Pasta Salad (V / VG)
Feel all the summer vibes with this tasty recipe. Made with our Garlic & Thyme Plant Based Mayonnaise, it has a real feel of summer. Perfect for an alfresco lunch or enjoy as a barbecue side dish.
Serves 4 as a main dish, or 6-8 as a side salad
INGREDIENTS
2 tbsps Cold Pressed Rapeseed Oil
3 courgettes, finely sliced into ribbons
300g Conchiglie Rigate No.3 from The Yorkshire Pasta Company
5 heaped tbsps of Garlic & Thyme Plant Based Mayonnaise
250g Greek Kalamata Pitted Olives, drained and halved
6 spring onions, chopped
A generous handful of chopped fresh chives and flat leaf parsley
A squeeze of fresh lemon juice
Salt and freshly ground pepper
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 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 and olives and spring onions, and then gently toss the courgette slices through the dish.
Add in your Mayonnaise with a good squeeze of freshly squeezed lemon juice and season to taste. Stir through and serve.
