I loved this pasta salad! I splashed out a bit and bought proper buffalo mozzarella and it was so worth it.
3 tbsp oil
3 medium courgettes, sliced
1 1/2 tbsp red wine vinegar
100g frozen peas
50g basil leaves, shredded coarsely
15g parsley, chopped
75ml olive oil
250g pasta shapes
grated zest 1 lemon
1 1/2 tbsp capers
200g buffalo mozzarella, torn into chunks
salt and pepper
Heat up the oil in a frying pan. Fry the courgette until golden brown, set aside, pour over the vinegar and stir then set aside.
Cook the pasta according to packet instructions adding the peas for the last 2-3 mins of cooking, drain and run under the cold tap and leave to dry. Then return to the pan in which it was cooked.
Combine half the basil, all of the parsley and the olive oil in a small food processor, season and blitz into a smooth sauce.
Pour the courgettes and the juice over the pasta. Add the peas, basil sauce, lemon zest, capers and mozzarella. Stir gently together, then taste and season. Stir in the raining basil before serving.