Pasta salad with nectarines

Total time: 45m
Preparation Time: 30m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 790 Kcal, 3g Protein, 71g Carbohydrates, 49g Fat


  • Roasted lemons
  • 0.25 tsp coarse sea salt
  • 1 organic lemon, cut into approx. 2 mm slices, pips removed
  • 3 tbsp olive oil
  • Salad
  • 300 g pasta (e.g. orzo, risoni or bagos)
  • salted water, boiling
  • 3 nectarine, cut into wedges
  • 400 g cherry tomatoes, halved
  • 1 bunch basil, coarsely chopped
  • Dressing
  • 2 tsp liquid honey or pomegranate molasses *
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 tbsp sherry vinegar
  • salt and pepper to taste
  • Garnish
  • 125 g Mozzarellas di bufala campana (buffalo mozzarella), torn into pieces
  • 50 g rocket

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  • Roasted lemons

    Place the lemons on a baking tray lined with baking paper, drizzle over the oil and add the salt.
  • To bake/roast

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool then chop coarsely.
  • Salad

    Cook the pasta in boiling salted water until al dente, rinse in cold water, drain, cool. Mix the nectarines, tomatoes and basil with the pasta and the lemons in a large bowl.
  • Dressing

    Combine the vinegar, lemon juice, oil and honey, season. Mix 2/3 of the dressing in with the salad.
  • Garnish

    Sprinkle the mozzarella and rocket over the salad, and drizzle over the remaining dressing.
  • Tip:

    *Pomegranate molasses can be obtained in the international section of larger Coop stores.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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