The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa & Sundried Tomato Pasta Salad with Courgette & Dukkah
A pasta salad for those no-faff days. Combine the freshest seasonal veg – sweet seasonal tomatoes, courgette, rocket – with brown rice penne. Finish with a sprinkling of chopped pistachios.
Ready in 20
9 plants
Low sat fat
Serving size
Ingredients
- 15ml hot honey (honey, chilli extract)
- 40g mixed salad leaves
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 handful of fresh mint
- 110g baby tomatoes
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 1 onion
- 90g Tenderstem broccoli
- 1 courgette
Nutritional Information
Calories: 546
Protein: 12g
Carbs: 68g
Fat: 26g
Ingredients
- 1 onion (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 1 handful of fresh mint (use half)
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 40g mixed salad leaves (use half)
- 90g Tenderstem broccoli (use half)
- 110g baby tomatoes (use half)
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 courgette (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 546
Protein: 12g
Carbs: 68g
Fat: 26g
Harissa & Sundried Tomato Pasta Salad with Courgette & Dukkah
A pasta salad for those no-faff days. Combine the freshest seasonal veg – sweet seasonal tomatoes, courgette, rocket – with brown rice penne. Finish with a sprinkling of chopped pistachios.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring the medium saucepan filled with salted water to a boil
- Pull out a large bowl & a sieve
Grill the veg
- Slice the courgette into 1/2cm half-moons. Trim and cut the broccoli into thirds. Cut the onion into 2cm wedges
- Place all the onion and courgette onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Bake for for 10 mins, until softening
- After 10 mins add the broccoli to the tray and roast for a further 5-7 mins until the veg is soft and golden
Cook the pasta & prep the veg
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain
- Meanwhile, halve the tomatoes. Roughly chop the mint
Build the salad
- In the large bowl, combine the tomatoes, 1 tbsp oil, the harissa paste, sundried tomato paste and hot honey
- When ready Add the grilled veg, cooked pasta, salad leaves and mint to the bowl. Toss to coat and season with salt and pepper
Plate up
- Share the pasta between bowls. Scatter over the dukkah to finish
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