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20 mins
Pasta Salad Recipe

Pasta Salad

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Whether you take Pasta Salad on a picnic, in your lunchbox, or eat it at home, this is a perfect quick pasta salad. Light and lip-smacking, tasting of the Mediterranean and hot summer days.

      Preparation Time: 15 Minutes

      Cooking Time: 5 Minutes

Ingredients for Pasta Salad

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
10 oz
pasta shapes such as penne or macaroni
8 oz
cherry tomatoes
 
sea salt
4 oz
black olives
8 oz
feta cheese
8 oz
baby spinach
3 tablespoons
lemon-infused olive oil
2 tablespoons
toasted pine nuts
10 leaves
fresh basil

 

How to Cook Pasta Salad

  1. Cook the pasta in a large pan of salted boiling water until al dente (check the instructions on the packet for best results). Drain the pasta, rinse in cold water, drain again, then tip it into a large bowl.
  2. Cut the cherry tomatoes in half. Halve and stone the olives and roughly crumble the Feta. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon-infused olive oil. Add the pine nuts and basil and toss gently before serving.

 
Graham GRAHAM'S HOT TIP:
Add a generous splash of olive oil to the water that you boil your pasta in. It helps to stop the pasta sticking.
 
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Reviews of Pasta Salad

Rating 4 out of 5 - Many cooks will make this recipe again August 11 2014
This was absolutely delicious! Made it exactly as written. Nice change from the same old boring lunch routine.
(5 reviews)
 
Rating 3 out of 5 - Many cooks will make this recipe again June 08 2014
This is very good - an excellent summer meal. Fast, easy and fresh. A splash of white balsamic, a pinch of sugar and a pinch of red pepper flakes would take this over the top. I would also think that a healthy sprinkling of Parmesan would be wonderful - but it's still good just as it is.
(1 review)
 

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