Fresh herb pasta salad

    Fresh herb pasta salad


    37 people made this

    About this recipe: Tomatoes, olives and spring onion marinate in a gorgeous, spicy mixture of fresh herbs and mustard vinaigrette. Farfalle pasta is tossed in this dressing, then topped with pine nuts and Parmesan cheese. Serve chilled, and enjoy!

    Serves: 8 

    • 1 1/2 tablespoons caster sugar
    • 1 teaspoon salt, or to taste
    • 1 1/2 teaspoons ground black pepper
    • 1 teaspoon onion powder
    • 1 1/2 teaspoons Dijon mustard
    • 2 cloves garlic, chopped
    • 65g chopped fresh basil
    • 50g chopped fresh oregano
    • 4 tablespoons chopped fresh coriander
    • 2 teaspoons hot pepper sauce (e.g. Tabasco®)
    • 80ml red wine vinegar
    • 120 ml olive oil
    • 1 teaspoon lemon juice
    • 100g grated Parmesan cheese
    • 4 plum tomatoes, chopped
    • 6 spring onions, chopped
    • 100g minced black olives
    • 450g farfalle pasta
    • 70g pine nuts
    • 120g grated mozzarella cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, coriander, hot pepper sauce, red wine vinegar, olive oil, lemon juice and Parmesan cheese. Add the tomatoes, spring onions and olives to the bowl, and stir to coat. Refrigerate.
    2. Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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