Courgette & tomato pasta salad recipe

Great served warm or at room temperature but can also be chilled and packed for a picnic.

courgette & tomato pasta salad
Maja Smend

Serves 4

350g dried pasta shapes (we used fusilloni)
3 medium tomatoes (about 350g), halved
1 small garlic clove, finely grated
5 tbsp extra virgin olive oil
Pinch of sugar
A squeeze of lemon juice
600g courgettes, ends trimmed and thinly sliced
Handful basil leaves
200g soft goat’s cheese, crumbled

  1. Cook the pasta in a large pan of boiling water according to the instructions on the packet.
  2. Using a box grater, grate the tomatoes on the flesh side into a large bowl, stopping when you get to the skin (discard the skin). Stir in the garlic, 3 tbsp oil, the sugar and a squeeze of lemon juice. Season with salt and pepper.
  3. Drain the pasta then add to the bowl of tomato sauce. Toss together and allow the pasta to cool in the bowl for about 15 minutes, stirring regularly.
  4. While the pasta is cooling, heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Add the courgettes and fry, stirring regularly, until golden. It will look like a lot, but as it cooks it will release its water and cook down to become golden and caramelised, about 10-12 minutes.
  5. Toss the courgette through the pasta. You can either serve it warm or leave to cool to room temperature, tossing through the basil leaves before serving and scattering with the cheese.