The ultimate pasta salad pimped with crispy capers
This summer pasta salad packs a real punch, and that’s in large part due to all the flavour bound up in the caper & toasted pine nut dressing made with Aspall’s white wine vinegar. The dressing has a lovely brine-y note from the salty capers, roasted nutty flavours from toasted pine nuts, and a little umami depth from some anchovies, though they are optional. Aspall’s white wine vinegar brings vivacious acidity that makes the whole salad sing!
There’s a smidge of raw garlic in the dressing too, and as soon as it hits the warm pasta and sautéed courgettes it’s full flavour is unlocked and the salad comes to life.
Courgettes and cherry tomatoes are at their very best in the summer months and this recipe is best enjoyed outdoors with friends… at an alfresco feast, a pot-luck BBQ, or even a picnic. The salad is very robust and will happily transport in a Tupperware.
Prep time: 10 (exc. preparing a batch of roasted pine nut & caper vinaigrette)
Cook time: 10-12
This recipe serves 4 as a side to a BBQ, or as part of a wider spread
Ingredients :
Pasta sufficient for 4
2 tbsp olive oil
2 cloves garlic
1 red chilli, optional
3 courgettes
400 g cherry tomatoes
1 tsp flakey sea salt
½ tsp cracked black pepper
2 tbsp fresh oregano leaves
2 tbsp baby capers, optional
Method:
First up, if you’ve yet to whip up a batch of our roasted pine nut & caper vinaigrette you can find the recipe here.
Next prepare the vegetables: quarter the cherry tomatoes; halve the courgette lengthways then slice into 1 cm thick half moons; peel and finely slice 2 cloves of garlic; and finely chop the chilli if using.
Bring a large pot of salted water to the boil and cook your pasta as per the packet’s instructions.
Heat 2 tablespoons of olive oil in a large, heavy based frying pan over a medium heat; once hot add the courgette, garlic, and chilli if using, and stir well. Fry for 4 minutes and stir often.
After 4 minutes add the cherry tomatoes, sea salt and pepper, and continue cooking for 2 minutes.
Drain your pasta well, allow the steam to billow off for 2 minutes, then add this to the courgettes etc. Add 8 tablespoons of roasted pine nut & caper vinaigrette to the pan and stir everything well to combine. At this point things should be smelling utterly delicious!
Turn off the heat and stir through the fresh oregano leaves; if you can’t find oregano torn basil will be equally delicious.
Transfer into your serving dish or salad bowl of choice, then enjoy either right away, or at room temperature.
For an extra final flourish, drain 2 tablespoons of baby capers and pat dry with kitchen paper; fry in 2 tablespoons of olive oil over a high heat for 2-3 minutes until looking crispy. Scatter these over your pasta salad to add lovely crispy texture and a delicious salty pop!