Courgette & Feta Pasta Salad

This is a lovely light salad that tastes of summer. If making it for vegetarians, you can?use vegetarian feta, which is guaranteed to contain no rennet.

Serves 4

450g (1lb) farfalle pasta or similar
Salt and black pepper
2 tbsp olive oil
4 courgettes, peeled into ribbons
400g (2 2?3 cups) feta cheese, crumbled 1 tbsp chopped flat leaf parsley
1 tbsp snipped chives
1 tbsp chopped mint
Zest and juice of 1 lemon
2?3 tbsp Vinaigrette

Bring a large saucepan of salted water to the boil, and cook the pasta until al dente.?Drain and rinse under cold running water, then set aside.?Place a griddle (ridged grill) 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.


A successful vinaigrette depends on getting the right proportions of oil, vinegar and'mustard to make a smooth emulsion. Follow this recipe and you won't go wrong.

Serves 4


1 tsp Dijon mustard
Pinch of caster sugar(optional)
Salt and black pepper
2 tbsp white wine vinegar
6 tbsp sunflower oil

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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