Courgette-flower pasta freddo with buffalo mozzarella

Pasta salad polarises people, but this super-light version makes the most of summer courgette and courgette flowers, with the lactic goodness of buffalo mozzarella thrown in for good measure

Prep 0 h : 20 m
Cook 0 h : 10 m


  • 300g dried rotelle (wheel-shaped pasta)

    1-1/2 tbsp lemon juice

    1 tbsp balsamic vinegar

    1/4 small Spanish onion, finely diced

    2 garlic cloves, finely chopped

    80ml (⅓ cup) extra-virgin olive oil

    2 courgettes, thinly sliced into rounds

    8 courgette flowers, stamens removed, stems thinly sliced into rounds, flowers coarsely torn

    1 buffalo mozzarella (about 250g), coarsely torn

    1/4 cup each torn mint, basil and flat-leaf parsley, plus extra leaves to serve

    Finely grated parmesan, to serve


  • Cook pasta in a large saucepan of boiling salted water until al dente, 6-8 mins, drain and rinse under cold running water (to prevent pasta sticking together), then transfer to a large bowl.

    Combine lemon juice, vinegar, onion and garlic in a small bowl and stand until onion softens, 2-3 mins.

    Add oil, then toss pasta to coat and season to taste.

    Add zucchini, zucchini flowers, mozzarella and herbs, toss to combine and serve scattered with extra herbs and grated parmesan.