RECIPE OVERVIEW
Lovely light salad that tastes of summer. If making it for vegetarians, you can use vegetarian feta, which is guaranteed to contain no rennet.
Ingredients Add to Shopping List
Serves: 4 people
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4 - SuperValu Courgette
Peeled into ribbons -
400 g SuperValu Feta Cheese
Crumbed -
1 tbsp SuperValu Fresh Chives
Snipped -
1 tbsp SuperValu Fresh Mint
Chopped -
1 tbsp SuperValu Fresh Parsley Flat Leaf
Chopped -
450 g SuperValu Fusilli Pasta
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1 - SuperValu Lemon
Zest and Juice -
2 tbsp SuperValu Olive Oil
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2 tbsp Vinagrette dressing
Vinaigrette Dressing
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1 pinch Caster Sugar
Optional -
1 tsp Dijon Mustard
-
1 pinch SuperValu Salt
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6 tbsp SuperValu Sunflower Oil
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2 tbsp SuperValu White Wine Vinegar
Method
- Bring a large saucepan of salted water to the boil, and cook the pasta until al dente.
- Drain and rinse under cold running water and set aside.
- Place a griddle pan over a high heat and drizzle in the oil. When hot, add the strips of courgette a few at a time, season with salt and pepper and cook on each side for 1–2 minutes. Transfer to a large bowl as they are cooked.
- Add the pasta, feta, herbs and lemon zest, drizzle with the lemon juice and vinaigrette and season with salt and pepper. Serve immediately.
- Place the mustard and sugar (if using) in a bowl and season with salt and pepper. Whisk to combine.
- Continue whisking while adding the vinegar and then the oil. Taste and adjust the seasoning if necessary.
- Store in a Kilner or screwtop jar and shake well before using.
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