As promised, this is the original cold pasta recipe I adapted for my toddler-friendly herby courgette pasta salad. I don’t want to be repetitive, but it really is a great summer meal, and I love how it can be made the day before. It’s great in lunch boxes, on picnics or as an easy weekend meal. I’ve made it countless times and will make it many more times!
I’ve made very few changes to the original recipe by Ann and Franco Taruschio. I increased the eggs (each person only gets 3 small wedges in the original) and eliminated putting ice in the pasta immediately after you drain it to stop it from cooking (I don’t think you need to do it).
If you make it ahead of time, take it out of the fridge about 30 minutes before you want to eat it so it can start to come to room temperature and taste better.
PENNE WITH COURGETTES AND BALSAMIC VINEGAR
300g courgettes, cut in half lengthways, sliced fairly thickly
4 tbsp olive oil
1-3 tbsp balsamic vinegar
Salt and freshly ground black pepper
1 bunch fresh basil, shredded
2 fresh mint sprigs, chopped, plus few leaves to garnish
100g feta cheese, diced
Cook penne and drain it well (you can spread it out on tea towel to dry it if you want). Put pasta in a large bowl and dress with the remaining olive oil and a little balsamic vinegar.
Lower eggs into boiling water and cook for 10 minutes when water returns to the boil. Plunge into cold water and peel before cutting each into 6 wedges.
While pasta and eggs are cooking, heat 2 tbsp of the olive oil in a large non-stick frying pan and add courgettes. Season and stir fry for a few minutes. Remove from heat, splash with about 1 tbsp of balsamic vinegar, and add basil and mint. Leave to cool.
Add courgettes to the pasta, scatter over feta and mix. Garnish with the egg and the extra mint leaves. Serve cold.
Do you have any yummy cold pasta recipes to share?