Meze by Vidar Bergum

Meze by Vidar Bergum

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Meze by Vidar Bergum
Meze by Vidar Bergum
Pasta salad with courgette, roasted peppers & preserved lemon
In the kitchen

Pasta salad with courgette, roasted peppers & preserved lemon

The salad that changed my view on pasta salads.

Vidar Bergum's avatar
Vidar Bergum
Aug 11, 2023
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Meze by Vidar Bergum
Meze by Vidar Bergum
Pasta salad with courgette, roasted peppers & preserved lemon
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Photo: Bahar Kitapcı

I used to despise pasta salads.

Perhaps I had too many mass produced versions in plastic cups from the nearest Tesco when, once again, we waited until the very last minute before deciding to head to the park for a picnic lunch. These ready-made pasta salads were bland, with lots of overcooked pasta and far too little of everything else.

This one is something different entirely. It’s practically bursting with flavour, thanks to herbs and a zingy Middle Eastern-inspired dressing.

There’s Morocco and South Asia here, courtesy of preserved lemons, lending intensely lemony notes that you cannot help but get excited by. Turkey provides a kick of dried mint – a powerful and, to my mind, underused dried herb (its properties are totally different to the fresh equivalent). There’s Greece with feta cheese, though arguably they’re not the only ones with salty, crumbly white cheese deeply ingrained into their food culture (see, among others, beyaz peynir).

The choice of pasta matters, too. Orzo pasta is small and is comfortable letting other ingredients take centre stage. Contrast penne, for example, which flat out refuses to let any other ingredient show itself in any meaningful way. Or even farfalle, so favoured in pasta salads for its pretty shape and yet so easily detrimental to flavour.

Griddled courgette provides both texture and flavour, but make sure not to overcook them. They should be just soft enough to bend, but retain a bite. Roasted red peppers balance things out with sweetness and a pop of colour. Walnuts provide a welcome crunch and, well, nuttiness.

Interestingly, this is one of very few dishes that’s even better fridge cold than at room temperature. So feel free to make this ahead – it’ll only help the flavours develop. But be mindful that mint and dill wilt quickly upon meeting citrus, so don’t add the herbs until just before serving.

I love this as part of a picnic or lunch spread, or even a lunch on its own. Top it with a simple fried chicken breast for dinner, or serve as a star side dish to your summer barbecues.

Salad | Middle Eastern inspired | 4–6 servings

Ingredients

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