The best pasta salad

pasta salad

Serves 4

  • 310 g small shell-shaped pasta

  • 3 cloves garlic

  • 255 g yellow cherry tomatoes

  • 255 g red cherry tomatoes

  • 1 handful black olives, pitted

  • 2 tablespoons fresh chives

  • 1 handful fresh basil

  • ½ cucumber

  • 4 tablespoons white wine vinegar, or to taste

  • 7 tablespoons extra virgin olive oil

  • sea salt

  • freshly ground black pepper

Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

Nutritional Information

The best pasta salad

With ripe tomatoes, olives and basil

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0 foodies cooked this
This fragrant pasta salad is the best in summer – just the thing for a light lunch or barbecue
Serves 4
15m
Super easy
Method



Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 487 24%
  • Carbs 44.0g 17%
  • Sugar 4.9g 5%
  • Fat 29.4g 42%
  • Saturates 4.0g 20%
  • Protein 10.0g 22%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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