Easy Summer Pasta Salad
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Pasta
- 140 g Cherry tomatoes (halved)
- 50 g Sun-dried tomatoes (diced)
- 60 g Olives (halved)
- 125 g Light Mozzarella (torn)
- 0.5 Red onion (diced)
- 0.25 Cucumber (diced)
- 235 g Cannellini beans (canned; drained weight)
- 10 g Fresh basil (chopped)
- 20 g Rocket (arugula)
- 2 tablespoons Olive oil (extra virgin)
- 1 tsp Dijon mustard
- 1 tbsp Red wine vinegar
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Cook the pasta according to the packet instructions, normally 10-12 minutes. Once cooked, drain and rinse with cold water to cool it down.
- Put the cooled pasta into a large mixing bowl with all the other ingredients.
- Mix well and serve.