Ingredients
Scale
- 4 handfuls ripe cherry tomatoes, halved
- 1 cucumber, diced
- 2 red or orange peppers, chopped
- 1 jar of (black kalamata) olives, pitted
- 1/2 small red onion, very finely sliced
- 500g of your favorite type and shape of small pasta
- 3 large handfuls fresh or frozen sweetcorn
- 2 carrots, roughly grated
- 2 large handfuls basil, finely chop the stems, tear any large leaves
- Big shavings of hard cheese like Grana Padano
- Juice of 1 lemon
- 2 tbsp balsamic vinegar
- 8+ tbsp extra virgin olive oil, divided
- 1 garlic clove, finely grated
- 1 tsp dried oregano
- Pinch of chilli flakes, to taste
- Sea salt & pepper, to taste
Instructions
- Cook the pasta in plenty of salted water according to the packet instructions. Cook until al dente then drain and rinse very well in cold water to stop it cooking.
- While the pasta is cooking, mix the dressing ingredients together in a large mixing bowl and season to taste.
- Roughly chop the vegetables and herbs. Blanch the sweetcorn if frozen, if your sweetcorn is fresh then it’s lovely raw or you can blanch it too.
- Once the pasta is rinsed quite cool, add to the mixing bowl so you can toss it with the salad dressing which will further cool it then add the salad ingredients and herbs and toss together. Taste for seasoning.
- Finish by scattering over the cheese, gently mix some it it through, then sprinkle with extra basil over the top to serve.
Notes
- Use any small pasta shape like fusilli, penne, or farfalle.
- Chill the salad for at least 30 minutes before serving for best flavor.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg