• Rania Salman

summer pasta salad.

This super easy pasta salad has ticks all the boxes for a summer picnic or to accompany a barbecue. Fresh? Tick. Colourful? Tick. Satisfying? Tick. I also love it because it is so easy to customise depending on what you have in your fridge- there are no set rules!

pasta salad with pesto and tomatoes / fully grown recipes

serves: 4

prep time: 10 minutes

cook time: 10 minutes


ingredients.

  • 270g dry pasta

  • 140g cucumber, chopped

  • 240g mixed colour cherry tomatoes, halved

  • 60g red onion, diced

  • 40g rocket

  • 140g pearl mozzarella (drained weight)

  • 70g sundried tomatoes (drained weight)

  • Medium avocado, diced

  • ½ lemon

  • 1large garlic clove, crushed

  • Olive oil

  • Salt

  • Black pepper

method.

step 1.

Dice/chop all the vegetables as above and mix in a large salad bowl. Boil the pasta (I like to use fusilli) to your liking - I prefer mine on the al dente side for a bit more texture.


step 2.

Once the pasta has been cooked and drain, transfer to a large bowl and mix with all the vegetables. Add the mozzarella pearls. Add the minced garlic and mix well- if you are a big fan of garlic, you can add more than one clove to suit your taste. Squeeze half a lemon over the bowl and add enough olive oil to coat all the pasta. Taste and add more olive oil if needed. Season with salt and pepper to taste.

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