The Ultimate Pasta Salad – Recipe Below. This is one of those epic recipes where you throw together a few packets from the supermarket and they turn into a full blown feast. On a hot day (its roasting in London today), it’s perfect for lunch, dinner or a sizzling side at a BBQ. Let me know what you think in the comments below x JGS
400g pasta – 2 tbsp olive oil – 3 tbsp red pesto – The juice of 1 ½ lemons – 150g mini mozzarella balls – 150g roasted peppers in oil, drained and roughly chopped – 120g artichoke hearts in oil, drained and roughly chopped – 100g black pitted olives, roughly chopped – 50g sundried tomatoes in oil, drained and finely chopped – 2 handfuls of finely chopped basil leaves – Salt and pepper
1. Cook the pasta for 8-10 minutes, according to packet instructions. Drain and refresh under cold water until completely cool. Drain again thoroughly.
2. To make the dressing, whisk the olive oil together with the pesto, lemon and a good pinch of salt and pepper.
3. Chuck the cooked pasta into a large mixing bowl and add the mozzarella, peppers, artichokes, olives, sun dried tomatoes and basil. Pour over the dressing, toss together and serve
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