US
vegetarian
1
the best pasta salad
© David Loftus

the best pasta salad

servings
Serves 4
printBtn convertBtn

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.


• from Happy Days with the Naked Chef

ingredients


• 310g/11oz small shell-shaped pasta
• 3 cloves of garlic
• 255g/9oz yellow cherry tomatoes
• 255g/9oz red cherry tomatoes
• 1 handful of black olives, pitted
• 2 tablespoons fresh chives
• 1 handful of fresh basil
• ½ a cucumber
• 4 tablespoons white wine vinegar, or to taste
• 7 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper

share this page

tried this recipe or a similar one? share your tips...
1. by Camille on Thu 18 Aug 2011 @ 16:49

Does this pasta salad work with other pasta shapes like penne or fusilli? I have to make it with wheat free pasta for my friend and that's the only shapes they have!

2. by Sadhana on Wed 10 Aug 2011 @ 07:41

Can any other leaf replace olive

3. by Mary connor on Wed 10 Aug 2011 @ 00:31

sounds yummy! Will definitely try this! I eliminated starches from my diet though...will treat myself!

4. by Joy on Sun 17 Jul 2011 @ 19:50

So simple and tasty. I didn't have enough cucumber, so I used some green beans, which I popped into the pasta pot a few minutes before it needed straining. Putting the garlic cloves into the pasta water was such a great idea; will definitely remember that one! I used Kalamata olives, which I think was actually better. Very much a keeper to use as a healthy lunch or side dish, particularly for a summer BBQ. Thanks again Jamie - you're a champ!

5. by Elma on Mon 11 Jul 2011 @ 19:27

Just made the pasta salad for dinner. It's a great dish for a nice summer evening. I made sure the pasta was cooled before adding the dressing and I used less olive oil in my dressing. I will definitely be making it again - next time as a side dish for a barbecue!

6. by korean on Wed 06 Jul 2011 @ 10:19

@foreignerinkorea. I completely understand your frustration. It's diffiicult to find fresh herbs as korean cooking doesn't involve much herbs. But you can find rosemary and thyme in local plant shops. I am growing those two with mint at home. However, soft herbs that are really popular in western cooking like chive, flat parsley and basil are almost impossible to find. I mostly skip them. Maybe try Haddon supermarket in Hannam-dong. They usually have quite a few types of herbs albeit not of the best quality.

7. by Sarah on Wed 20 Apr 2011 @ 10:40

Why do you boil the pasta in a PAN?

8. by Sarah on Wed 20 Apr 2011 @ 10:34

@ ForeignerinKorea:<br /> I'm really shocked that you can't find fresh herbs in Korea. Maybe it's because... -> I was in Croatia on vacation and couldn't find fresh rosemary - until I recognized it's growing EVERYWHERE in nature :D Maybe in Korea it's normal to grow their own herbs, I don't know.... Here in Germany it's pretty normal to do that.

9. by Ray & Lisa on Sun 12 Dec 2010 @ 03:25

Just made this recipe and it is delicious! Nice and light. Added roasted red pepper dressing and Parmesan cheese for an extra kick.

Lisa & Ray

10. by clarinez on Tue 27 Jul 2010 @ 18:37

foreignerinkorea.
Itoo am a FiK! Where abouts are you?

11. by ForeignerinKorea on Thu 18 Mar 2010 @ 04:05

What a great pasta dish.

I'm in Korea and it is very hard to find fresh herbs.Any ideas on what i could use instead of Chives!!

Or if anyone lives in Korea where can i get fresh herbs!!!1

12. by Tieneke on Fri 25 Dec 2009 @ 13:38

Fantastic dish, i make this yesterday for the christmas dinner (we had different dishes). It was a huge succes!

13. by steph on Sun 20 Dec 2009 @ 21:05

jamie made a squash and coconut soup with lemon grass and chillies etc , on this weeks xmas with jamie . I cant find it anywhere on this site . Can you let me know the recipe please .

14. by Vicky on Sun 01 Nov 2009 @ 17:22

I think this recipe will be great I am going to make it at school for food tec I ve changed it a bit for my own taste and my price range .

Vicky
11

15. by brandon on Sat 24 Oct 2009 @ 16:54

i love your food i is amazing espesily the best pasta salad.

16. by Sophie on Thu 16 Jul 2009 @ 16:38

Wow! Absouloutely fabulous! Mind you, I wouldn't have the vinegar. Add the lemon juice like Daniela said ( Number 21 :-) ).



Sophie x aged 11

P.S. Jamie, my mum loves your cooking! lol

17. by Johanna on Sat 11 Jul 2009 @ 19:39

Hi Jamie ! 8D
I haven't tried it yet, but it looks delicious.

18. by Courtney on Mon 01 Jun 2009 @ 00:19

I make this a lot. I like to top it with a little grated parmesan cheese.

19. by Robbie Lockie on Tue 19 May 2009 @ 22:42

I can personally say this salad is outstanding!

20. by Noor on Tue 12 May 2009 @ 11:41

Tried it last night. Loved it! It's also yummier the next day when all the flavors are blended. I added sundried tomatoes which also added a nice kick to it... A great lunch for hot summer days :) Thank you.

21. by hello on Wed 22 Apr 2009 @ 10:51

hello jamie :)

22. by Samir on Wed 22 Apr 2009 @ 10:46

That looks verry yummy in my tummy!
ps. my mum loves you! :)

23. by kim on Mon 13 Apr 2009 @ 15:57

i tried it and it was fantastic my friends it was genius

24. by Christine on Tue 24 Mar 2009 @ 23:29

you can buy the small shell shaped pasta (conchiglie) at Asda

25. by Ana on Tue 18 Nov 2008 @ 13:43

I can't find this small pasta anywhere in the UK, does anyone know where I can buy it?

26. by Ans on Tue 16 Sep 2008 @ 17:07

Hi Sally

It's the bottum of the bowl what you see with oliveoil. It looks like an egg but it isnt.

Greetz!

Ans from Holland.

27. by Robyn on Tue 16 Sep 2008 @ 07:13

Its the bottom of the bowl. not an egg yolk. freak! ha ha ha

28. by Zhang on Wed 10 Sep 2008 @ 15:36

Excuse me, but what is the big yellow thing in the middle of the salad thats looks like a raw egg yolk?

29. by Lyn on Tue 09 Sep 2008 @ 05:54

Hi Everyone,
I absolutley love this pasta salad! have made it now on a number of occasions for bbq's and everyone loves it! . I also add a few teaspoons of capers... yummo!
Regards,
Lyn - Australia

30. by Allan Albano on Mon 08 Sep 2008 @ 00:47

Hi there folks and cooking guys,,,Im from the Philippines and always watching Olivers T.V cooking episodes,,Im very proud for him..Can anybody share me all cooking tips and others recipes? cause Im very much interested in pastas and vege's or any recipes............keep me in touch with email,,,pls...


thanks

31. by Isabella on Sun 07 Sep 2008 @ 08:07

I believe 4 tablespoons of white vinegar are too much, I agree with David, it just isn't good with Insalata di pasta, but try a few drops of balsamic vinegar, that should do the trick! By the way, where can I find yellow cherry tomatoes over here (that's Italy), they do not seem to exist and I should now as I grow my own tomatoes in the orchard (well actually my mother does, but still)

32. by Julieta Mirea on Sat 06 Sep 2008 @ 16:20

I like it ! It's easy and sound.
Yes Daniela, you have right about tomatoes and lemon juice.
Bye, Julieta from Romania

33. by Megan on Sat 06 Sep 2008 @ 13:59

This is a great salad!
So nice bc in Toronto almost everything can be bought local
Thanks

PS Sally, I think that it is the oil in the bottom of a white bowl that is throwing you off...but why not add an egg? Recipes to me are only a guideline :)

34. by Sally on Sat 06 Sep 2008 @ 08:57

Jamie,
I was attracted to the recipe as I thought you had a poached egg in the center - however, there's no mention of it in the recipe. Are my eyes deceiving me???
Kindest regards,
Sally
P.S. Absolutely loved the roast squash risotto recipe - delicious!!!!!

35. by ollyandm on Sat 06 Sep 2008 @ 06:58

I find the best way to get nice tomatoes, is to grow your own. 2 or 3 cherry tom plants will give you lots to eat, if space is limited.

36. by andrewbarratt on Sat 06 Sep 2008 @ 01:44

Hi There
i am writing to you today to see if you can give me some advise on some ideas on salads for this coming summer as we live in new zealand and its boring just sticking a lettuce on a plate if you can help that would be great

andy b cha cha char

37. by Daniela on Thu 04 Sep 2008 @ 02:54

Try lemon juice if vinegar is not your taste. I find that the lemon juice when poured over the hot pasta is absorbed quicly and the taste is not as strong as the vinegar. As well if you have good tomatoes you could skip the vinegar all together. Would love to be able to get good tomatoes in Australia but most of the tomatoes these days are very bland. I remember as a young girl back in Europe you could eat tomatoes like a fruit - which they are. They were so full of flavor and sweet. It's a pitty that they are only grown to look good but taste awful!!

leave comments
related recipes
grilled asparagus with olive oil, lemon and parmesan
There are many different types of asparagus available these days – thick ones, thin ones, baby, green,...
Read more
artichoke risotto
Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel...
Read more

latest members recipes
Mikes Apple Chili
Added by thefluiddruid
Fri 03 Feb 2012 @ 01:52
Chicken salad with ginger citrus dressing and sesame croutons
Added by Mango Ginger
Thu 02 Feb 2012 @ 03:37
Chicken rollantini
Added by Chefs Fresh
Mon 30 Jan 2012 @ 22:09
Linguine with Lemongrass Pesto, Prawns and Asparagus
Added by Mango Ginger
Sun 29 Jan 2012 @ 12:38
Facebook
more categories