About this recipe:Cheese, vegetables, basil and garlic make a coulourful, nutritious pasta salad perfect for a light picnic lunch.
250g dried pasta
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 crushed garlic clove
1 small bunch of fresh basil
200g red and yellow cherry tomatoes
150g fresh mozzarella
200g roasted red peppers
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Method Prep:8min › Cook:10min › Ready in:18min
Cook 250g dried pasta, such as penne, in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre.
Drain, put into a large bowl and toss while hot with a dressing made from 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 crushed garlic clove and 1 small bunch of fresh basil, finely chopped. Season and set aside.
Halve 200g red and yellow cherry tomatoes and cube 150g fresh mozzarella. Slice 200g roasted red peppers from a jar into strips. Add the vegetables and mozzarella to the pasta and toss together.
*Tossing hot pasta in a dressing helps the flavours to be absorbed. *The best pasta shapes to use for salads are spirals (fusilli), bows (farfalle), small tubes (penne), shells (conchiglie) and wheels (trulli). Or use Chinese egg noodles. *For a good balance of tastes and textures remember to match the quantity of pasta to prepared vegetables and seafood, chopped meats or vegetarian alternatives.