Pasta Salad Recipe

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.

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