Bring this pasta salad to the family barbecue, and if it’s all you can eat there, you’re still not missing out.
With lots of thanks to my friend Jean for giving me the recipe, which I’ve only slightly adapted.
For the salad
500 g whole-wheat pasta, cooked till al dente, rinsed with cold water until stone cold
3 peppers, finely diced
2 bunches of spring onions, sliced finely
15 g fresh basil, chopped or torn
130 g semi-dried tomatoes, chopped
2 sticks of celery, sliced finely
100 g sliced green olives
250 g cherry tomatoes, halved
1 small tin of sweetcorn, drained
1 small bag of pine nuts, toasted
For the dressing
1/3 cup/80 ml extra virgin olive oil
2 largish cloves of garlic, minced
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp salt
1 tbsp dried oregano.
– Mix all the salad ingredients (except the pine nuts, if you’re making it for later) in a large bowl.
– Mix all the ingredients for the dressing, pour over the salad and mix well. Chill in the fridge.
– Add pine nuts when you are ready to eat.