Cold or warm, these pasta sal­ads are per­fect for a fuss-free lunch. Go on, make a meal with them

Friday - - Contents -

Pasta per­fect sal­ads.


Prep time 10 mins Cook­ing time 8 min Serves 4 350g coloured fusilli pasta 4 tbsp olive oil 2 tbsp white bal­samic vine­gar 2 tbsp le­mon juice ½ tbsp Di­jon mus­tard 1-2 tsp dried herbs de Provence 150g mixed let­tuce (radic­chio, chicory and ice­berg let­tuce) torn into bite-sized pieces 200g cherry toma­toes, quar­tered 150g black olives, pit­ted and halved 2 spring onions, finely sliced 2 balls moz­zarella, 125g each, diced or sliced Cook the pasta in boil­ing, salted wa­ter un­til al dente. Drain and rinse. In a salad bowl, mix to­gether the oil, vine­gar, le­mon juice, mus­tard, herbs, salt and ground black pep­per to make a dress­ing. Mix to­gether all the veg­eta­bles, pasta and the moz­zarella. Driz­zle the dress­ing over and toss. Ad­just sea­son­ing and serve topped with ground black pep­per.

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