Pasta Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the pasta in well-salted water until just tender, about 10 minutes. Drain and rinse briefly under cool water.

   Mark done Start 10 min timer

2. Whisk the dressing ingredients together in a large bowl until emulsified.

   Mark done

3. Add the slightly warm pasta and toss so it soaks up the dressing.

   Mark done

4. Let the pasta cool for 15 minutes, then add the tomatoes, cucumber, pepper, onion, olives, mozzarella and herbs.

   Mark done Start 15 min timer

5. Toss, taste for salt and serve at room temperature or chilled.

   Mark done

Chef’s Tips

• Dress the pasta while it is warm. It soaks up the vinaigrette.
• Make the dressing sharper than you would for a green salad. Cold dulls flavour.
• Add the tomatoes and cheese once the pasta has cooled.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Grilled chicken
• Barbecued sausages
• Garlic bread

Storage & Reheating

Refrigerate up to 4 days and add a splash of vinegar or oil before serving if it has dried. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.