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!
prep time: 10 minutes
cook time: 10 minutes
270g dry pasta
140g cucumber, chopped
240g mixed colour cherry tomatoes, halved
60g red onion, diced
140g pearl mozzarella (drained weight)
70g sundried tomatoes (drained weight)
Medium avocado, diced
1large garlic clove, crushed
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.
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.