Italian summer salad

Italian summer salad


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About this recipe: Cheese, vegetables, basil and garlic make a coulourful, nutritious pasta salad perfect for a light picnic lunch.

Jan Cutler

Serves: 4 

  • 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

Prep:8min  ›  Cook:10min  ›  Ready in:18min 

  1. 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.
  2. 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.
  3. 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.

…cooking tips

*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.

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