Sardine and courgette pasta salad
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 22 Jul 24
- Updated: 24 Jul 24
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.
Find 8 more pasta salads to try here.
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Serves 2
-
Hands-on time 20 min
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
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.
- Recipe from July 2024 Issue
Nutrition
- Calories
- 451kcals
- Fat
- 10g (2.3g saturated)
- Protein
- 24g
- Carbohydrates
- 61g (10g sugars)
- Fibre
- 4.5g
- Salt
- 0.9g
delicious. tips
You can enjoy this pasta salad straight away or box up for lunches – just remember to remove it from the fridge 30 minutes before you eat it for the best flavour. It doubles up easily too.
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