Salads
Italian pasta salad
Fusilli with cherry tomatoes, mozzarella, olives and rocket. Make it in the morning and take it to the beach.
- 27 min15 prep · 12 cook
- EasyDifficulty
- 630 kcalper serving
Ingredients
4 servings
- Fusilli350 g
- Cherry tomatoes250 g
- Mini mozzarella balls200 g
- Pitted black olives80 g
- Rocket50 g
- basil1 sprig
- Red wine vinegar2 tbsp
- Olive oil5 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cook the pasta in plenty of salted water until al dente.
- 2
Drain, rinse briefly under cold water and toss with a spoonful of oil so it doesn’t stick.
- 3
Halve the tomatoes and the mozzarella balls and slice the olives.
- 4
Whisk the rest of the oil with the vinegar, salt and pepper.
- 5
Mix the pasta with everything except the rocket and chill.
- 6
Stir in the rocket and the torn basil just before serving.
Tips and questions
- How long does pasta salad keep?
- Up to 3 days in an airtight container in the fridge. Keep the rocket separate and add it when serving so it doesn’t wilt.
- Why does it taste dry the next day?
- Pasta keeps absorbing the dressing. Save a little dressing and stir it in, with a splash of oil, just before serving.
- Can I make it gluten-free?
- Yes, use gluten-free fusilli and cook it a minute less than the packet says, as it breaks more easily.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
