Family-friendly staple macaroni gets a FLAVOUR BOOST with chorizo and chipotle, while radish, celery and capsicum bring crunchy satisfaction.
Different pasta shapes define your salads. Use small, rice-like pasta as a base for a LIGHT MEAL, and toss larger shapes with salad vegies and a zesty dressing to create a stand-out side.
ZUCCHINI, CUCUMBER & GOAT’S CURD PASTA SALAD
SERVES 4
400g farfalle (bow-tie) pasta
2 zucchini, very thinly sliced (we used a mandoline)
4 zucchini flowers, stems very thinly sliced (we used a mandoline), petals torn
1 Lebanese cucumber, peeled, seeds removed, finely chopped
2 tbs each finely chopped chervil (substitute flat-leaf parsley) and mint leaves, plus extra to serve
Goat’s curd and extra virgin olive oil, to serve
HONEY DRESSING
1 small garlic clove, crushed
2 tbs each runny honey, white wine vinegar and extra virgin olive oil
Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain and rinse under cold running water.
Meanwhile, for the dressing, whisk all ingredients in a bowl until well combined.
Place, pasta, zucchini, flower stems, cucumber and herbs on a serving platter. Toss through dressing. Scatter with extra herbs and torn petals. Top with goat’s curd, season and drizzle with oil, to serve.
TUNA RISONI SALAD WITH HERB OIL
SERVES 6
⅓ cup (80ml) extra virgin olive oil
¼ bunch each flat-leaf parsley and basil, leaves picked, plus extra to serve
2 tbs capers, rinsed, drained
1 garlic clove, crushed
Finely grated zest and juice of 1 lime
400g risoni, cooked according to packet instructions, drained, rinsed
425g can tuna in oil, drained, flaked
240g canned chickpeas, rinsed, drained
1 cup (120g) frozen baby peas, thawed
1 packet (250g) baby Lebanese cucumbers, thinly sliced
1 cup baby spinach, washed
Pomegranate seeds, toasted pumpkin seeds (pepitas) and 4 soft-boiled eggs, halved crossways, to serve
To make the herb oil, place oil, parsley, basil, capers, garlic and zest and juice in a blender. Season, and whiz until smooth.
Transfer pasta to a bowl and add herb oil, tuna, chickpeas, peas, cucumber and spinach. Toss to coat. Season and top with
