Pasta salad with Kikärts-Casarecce

A perfect balance between crisp vegetables and lovely protein-rich pasta, this salad is ideal for lazy summer days or as a light dinner.

ingredients

• about 450 g courgette
• salt to taste
• zest from one lemon
• freshly squeezed lemon juice from one lemon
• 1 garlic clove, crushed
• chilli flakes (optional)
• 3 tablespoons extra virgin olive oil
• finely chopped fresh herbs such as parsley, mint, chives, dill or a combination
• 250 g da Carla's Kikärts-Casarecce pasta (one packet)
• GreenVie Greek Style or feta cheese for serving

Here's how

• Slice the courgette thinly. Sprinkle over salt and let stand for 15-30 minutes. Gently squeeze out the liquid and let drain on kitchen paper.
• Mix the zest, lemon juice, garlic, chilli flakes (if you like) and olive oil in a bowl. Add the courgette slices and mix well. Season with salt and pepper to taste. Cover and let marinate in the fridge for at least 1 hour.
• Take out of the fridge and add the fresh herbs and mix again. Taste and adjust the seasoning.
• Boil da Carla's Kikärts-Casarecce according to the packet instructions, but cook it for the shortest time stated so that it's "al dente".
• When the pasta is done, drain off the water and rinse immediately and generously with cold water to stop the cooking process.
• Let the pasta drain thoroughly and then mix it with a small amount of olive oil to prevent it from sticking together.
• Mix the cooled pasta with the marinated courgette in a large bowl. Serve the pasta salad and top with GreenVie Greek Style or feta cheese.