Summer Pasta Salad Recipe

Did I mention it’s real quick? It’s pretty much ready in the time it takes to cook the pasta. That’s it, done!

This particular pasta salad recipe is also a great one for doubling - or even tripling - the ingredients in to present your sun-kissed family members or guests with a great big serving bowl of dip-in delight.

Whup this giant dish in the center of the table, hand ‘em a small bowl each and chomp on… buono!

Serves 2 (4 if used as a starter)

Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose 'Save target/link as' to save it for later.)

x2 200g/7oz balls of buffalo mozzarella cheese

400g/14oz cherry tomatoes (ideally fresh)

10-15 basil leaves (ideally fresh)

200g/7oz short pasta (fusilli/pennette/farfalle etc.)

Extra virgin olive oil

Salt & Pepper

Optional: balsamic vinegar (there’s a great selection here)

Optional: parmesan cheese shavings

STEP 1 - Boil a large pasta pan of water, add handful of salt and cook your pasta as per packet’s timings.

STEP 2 - While the pasta cooks, we’ll get the rest ready:

- Rinse and chop the tomatoes into quarters. Place in a mixing bowl or your final serving bowl.

- Rinse, tear and add basil leaves.

- Chop mozzarella into small 1cm cubes and add to bowl.

STEP 3 - Drizzle over a hearty glug of oil, plus a generous throw or two of salt and a grind/pinch of pepper.

- At this stage, also add a shorter drizzle of the optional balsamic vinegar if you like.

STEP 4 - When pasta is cooked, drain this and stir into the bowl with the rest.

- Just leave for 5 minutes - to cool down to room temperature - and it’s ready to serve!

Did you like this summer pasta salad? Then try...

• This nutrient-packed vegetable pasta salad

• This easy cherry tomato pasta recipe

• Eggplant parmegiana (this makes a wonderful side dish)



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