Delia Smith Pasta Salad Recipe

Delia Smith’s pasta salad uses ditalini, a tiny thimble-shaped pasta, tossed with griddled baby courgettes (zucchini), broad beans, peas, and a basil and lemon pesto dressing made with Grana Padano. It serves 6, takes 30 minutes, and if you want to know how to make a pasta salad that tastes nothing like a supermarket deli counter version, this is it.

I expected another creamy pasta salad recipe when I first saw this on Delia’s site, but there is no mayonnaise anywhere. The pasta salad dressing is closer to a pesto: fresh basil, lemon zest, grated Grana Padano, and extra virgin olive oil blitzed together until it coats the pasta without weighing it down.

More Salad Recipes:

• Pesto Rice Salad
• Salade Nicoise
• Couscous Salad

Why Ditalini Instead of Penne?

Ditalini means “little thimbles” in Italian, and they are small enough that every forkful picks up pasta, a broad bean, a pea, and a piece of courgette together. Bigger shapes like penne or fusilli leave you chasing individual vegetables around the bowl.

If you cannot find ditalini, Delia says other small pasta shapes or giant couscous work too. I have used orzo and it was fine.

Pasta Salad Ingredients

The Salad:

• 200g ditalini pasta
• 200g baby courgettes (zucchini), halved lengthways
• 2 teaspoons of olive oil
• 250g fresh or frozen broad beans
• 200g fresh or frozen peas
• 25g Grana Padano, for shavings
• Salt and freshly ground black pepper

The Basil and Lemon Dressing:

• 30g fresh basil leaves
• 25g Grana Padano, finely grated
• Finely grated zest and juice of 1 unwaxed lemon
• 4 tablespoons of extra virgin olive oil
• Salt and freshly ground black pepper

How To Make Delia Smith Pasta Salad

1. Cook the pasta: Boil the ditalini in a pan of slightly salted water for about 10 minutes until tender. Drain, refresh under cold water, and set aside.
2. Griddle the courgettes: Heat a griddle pan over a high heat. Toss the courgettes in the olive oil and season. Add to the pan cut side down and griddle for 2 to 3 minutes, then turn and cook for a further 2 to 3 minutes until just tender. Allow to cool.
3. Cook the beans and peas: Boil the broad beans and peas for 2 minutes, drain and refresh under cold water. Remove the skins from the broad beans.
4. Make the dressing: Place the basil in a mini food processor and blitz until finely chopped. Add the grated Grana Padano, lemon zest and juice, and extra virgin olive oil. Season and blitz into a dressing.
5. Combine: Place the pasta in a bowl with the broad beans, peas, and courgettes. Pour the dressing over and toss well to coat.
6. Serve: Transfer to a serving plate. Use a vegetable peeler to make Grana Padano shavings and scatter over the top.

Five Mistakes To Avoid With Pasta Salad

Not refreshing the pasta under cold water is the biggest one because it keeps cooking and goes mushy, and overdressing is the second because Delia uses just enough to coat, not to drown. I also learned not to skip skinning the broad beans: they look ugly and taste bitter with the skins on.

Adding the dressing while the pasta is still warm helps it absorb the flavour. And always season at the end, not just during cooking, because cold food needs more salt than hot.

What To Serve With Pasta Salad

This works as a side with grilled chicken or fish, or as a light lunch on its own. I bring it to barbecues alongside the potato salad and coleslaw.

For a vegetarian spread, pair it with the halloumi salad. The lemon dressing on the pasta and the lime dressing on the halloumi are two of seven dressings Delia makes, and they sit side by side without clashing.

How Long Does Pasta Salad Keep?

Covered in the fridge it keeps for 2 days, and the basil dressing darkens slightly but the flavour holds. Add the Grana Padano shavings fresh when serving.

Do not freeze it. The pasta goes soft and the vegetables lose their colour.

Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 28g
• Fibre: 6g
• Protein: 12g

Nutrition is estimated per serving based on 6 servings.

You Might Also Like:

• Brown Rice Salad
• Greek Salad
• Vinaigrette Dressing