This spicy harissa pasta salad is a delicious quick-fix meal that will leave you happy and satisfied, perfect for a mid-week dinner. You'll need a bunch of summer vegetables, a jar of harissa paste and an empty stomach!
A bowl of this yummy pasta packs all the wonderful Mediterranean flavours of aubergines, cherry tomatoes, parsley, lemon, and harissa paste. All you have to do is roast the veggies with extra virgin olive oil, toss them with cooked pasta and harissa, and you're done! Simple, right?
If you've never tried harissa before, you'll instantly fall in love with its smoky and spicy taste. This hot sauce is made with roasted chilli peppers, garlic, and a combo of spices, including cumin and paprika. It's a staple ingredient in Middle Eastern and North African cuisines, used for marinades, dipping sauces, and stews.
In this recipe, we used harissa paste the same way you would use pesto in a pasta salad. We diluted it with a splash of pasta cooking water and mixed it with lemon zest, juice, and aromatic parsley. With zero effort, you'll have a delicious pasta sauce, sure to become your new favourite.
What we love about this pasta recipe is that it tastes great both hot and cold, meaning you can pack any leftovers for your next day lunch-box. You can also prepare it ahead for special occasions like an outdoor lunch or buffet dinner.
A bowl of this nutritious pasta packs two of your 5-a-day for fruit and vegetables, plus plant-based proteins from chickpeas. It comes in just 480 calories, and yet it covers over half of your RDI for fibres and 40% RDI for proteins. Awesome!