Recipe and photography by Anna Colwell.
As the days are getting warmer and BBQs lit more often, this pasta salad is the perfect BBQ
party side dish - you can griddle your veg on a BBQ if you like!
Ingredients
3tbsp olive oil
2 courgettes
4-5 mini peppers, halved and deseeded
300g white beans
150g tomatoes, diced
1 red onion, diced
Northern Pasta Co Conchigliette
1 lemon, zested and juiced
Salt and pepper
1tsp dried mix herbs
Method
Heat a griddle pan over a high heat
Half your courgettes, drizzle with ½ tbsp olive oil, and season with salt
Griddle until nicely charred, and cooked through
Griddle the mini peppers until the skins begin to brown and blister
Dice all of your vegetables to 1cm squares, or roughly the same size as the pasta youre using
Cook your Conchigliette according to the packet instructions
Add the pasta, along with all of the chopped vegetables to a bowl and mix well
Zest 1 lemon and add the zest and juice to the pasta salad, alongside the remaining 2 ½ tbsp
olive oil, salt, pepper, and dried mixed herbs
Toss well until everything is well com
