This pasta salad is a family favourite for the warmer months. It can be made in 15 minutes, is served cold, and can be made well in advance - all great things when it comes to summer dinners. Beyond that, it can also be served as a side, rather than a full blown dish in itself.
The below recipe will serve 4-5 people as a main, and around 8-10 people as a side.
Ingredients
280gr dried pasta (I personally used a gluten free alternative)
250gr fresh mozzarella
400gr cherry tomatoes
5 cloves garlic
40gr fresh basil
Salt and pepper, to taste
Olive oil
Method
1. In a large pot, boil the pasta according to package instructions. Salt the water heavily.
2. Whilst the pasta is boiling, cut up the cherry tomatoes into quarters and add into a large serving bowl. Cut up the mozzarella into similarly sized cubes. Add to the tomatoes.
3. Chop the basil finely and mince the garlic and add to the serving bowl.
4. Once the pasta has been cooked through, rinse with cold water to stop the pasta from cooking further - this is extremely important as this is a cold pasta dish, and if left to cool on its own, the pasta will go very soggy and sticky. Drain well.
5. Add the cooled and drained pasta to the serving bowl and mix until well combined. Add salt and pepper to taste, along with a healthy drizzle of olive oil. Remember that there's not much going on in terms of a sauce with this dish, so it becomes extremely important to season well. Don't be shy with the salt and olive oil.
6. Allow to cool in the fridge for at least an hour. Serve cold.
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