This cold pasta salad recipe is quite substantial, sufficient for a main course in it own right.
The pasta shapes can be any style that fits nicely on a fork, conchiglie (shells), farfalle (bow ties) or fusilli (spirals) all work well, as does penne like the picture.
This makes a delicious summer meal, just right for eating out doors with a nice chilled white wine.
Cherry tomatoes work well and could be left whole or just halved and you could use cocktail olives with pimento although I prefer my olives just as they are.
The exact proportions of the ingredients is not critical but do try and use good quality items, chosen for their taste.
For a lighter meal, just reduce the amount of pasta.
To make 2 servings...
125g Pasta Shapes
45ml Olive Oil
15ml White Wine Vinegar
1 clove Garlic, crushed
5ml Dijon Mustard
Salt & Pepper to taste
125g Tomatoes, quartered
60g vegetarian Feta Cheese, crumbled
1/2 small Red Onion, thinly sliced
30g Green Olives, pitted
1 small head of Cos Lettuce, shredded
Around 750 KCal per serving.
Bring a pan of salted water to a brisk boil and add the pasta shapes. Cook for about 10 minutes until the pasta is cooked.
Don't use a metal knife to shred the lettuce, tear it with your fingers. This stops the edges from going brown. I have been told that you can cut lettuse with a ceramic blade and it doesn't brown but I haven't tried it.
While the pasta is cooking put the olive oil, vinegar, garlic and mustard in a screw top jar, add salt and fresh ground pepper and with the lid firmly screwed on give the mixture a thorough shake. You just put it in a bowl and whisk it together but I like my dressing shaken, not stirred.
When the pasta is cooked, drain it and rinse well under cold water until it is cool.
Put the cold pasta into a bowl and toss it with the dressing. Stir in all the other ingredients. There you have it, cold pasta salad ready to be served and enjoyed.