About this recipe:Healthy, low-fat pasta makes a great base for salads. Enjoy this one for a light summer lunch or supper, or serve with a barbecue.
200g elbow macaroni
4 spring onions, trimmed and sliced
12 stoned black olives, halved
50g fresh Parmesan, pared into shavings
3 tbsp olive oil
1 tbsp red or white wine vinegar
1 tsp prepared mustard
salt and freshly ground black pepper
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Method Prep:55min › Cook:12min › Ready in:1hr7min
Peel the cucumber and halve lengthways, then scoop out the seeds with a small spoon. Cut into thin slices. Place the cucumber in a sieve, sprinkle with a little salt and allow to drain.
Bring a large pan of lightly salted water to the boil. Tip in the pasta and cook for 10–12 minutes or following the packet instructions, until al dente.
Meanwhile, scald the tomatoes in a bowl of boiling water for 30 seconds, drain and cool quickly under cold running water. Peel away the skins using a sharp knife. Halve and seed the tomatoes, then dice. Tip them into a salad bowl and add the onions and olives.
Put the oil, vinegar and mustard in a screw-top jar and shake well together. Pour over the salad.
Drain the pasta and rinse under cold running water to cool quickly. Add to the salad and toss together to combine. Chill for 30 minutes.
Add the cucumber and Parmesan to the salad just before serving and toss together.
*If preferred, leave the peel on the cucumber. *For strict vegetarians, omit the Parmesan and use an alternative cheese.