This Mediterranean pasta salad is a vibrant, flavourful dish, perfectly balanced for summer gatherings. It combines the freshness of zucchini, the subtle sweetness of piquillo peppers, and the rich umami from olives and anchovies, creating a refreshing and delicious taste.
Serves 6-8
200g Rustichella creste di gallo
Extra virgin olive oil (EVO)
2 medium zucchini, finely sliced
225g jar El Navarrico sliced pimientos
¼ cup Salvagno pitted olives
8 Ortiz or Talatta anchovies
1/4 cup fresh Italian parsley, chopped
⅓ cup Sabato Italian balsamic dressing
⅓ cup Pinoli pine nuts, toasted
Sal de Añana spring salt
Freshly ground black pepper
Bring a large pot of salted water to the boil and cook pasta according to packet instructions (8-10 minutes) until al dente. Drain and set aside in a large bowl to cool to room temperature.
In a large frying pan, heat a little EVO. Working in batches and adding more EVO as needed, cook zucchini slices for 2-3 minutes until browned on both sides. Remove to a plate to cool.
Add the zucchini and all remaining ingredients, including the dressing, to the pasta. Toss well to combine. Adjust seasoning with salt and pepper to your liking. Serve at room temperature.
Recipe by Julie Le Clerc
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