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Tuesday, 1 August 2017

Summer Pasta Salad Recipe

Now that we have hit August, we are definitely well into BBQ season. A BBQ is nothing without the variety of salads and sides that accompany it though - some grilled halloumi, a fresh green salad...and my favourite. A pasta salad. 


I think making a pasta salad is actually quite tricky, as you want the flavours to be quite light but equally you don't want it to taste of nothing. Personally, as much as I love a hot tomato pasta sauce - I think a tomato sauce doesn't quite work on cold pasta. 

This is my favourite pasta salad recipe, it always goes down a storm and it's dead easy to mix it up a bit if you want to. Maybe throw in some Olives, Garlic or Artichoke. It's also so simple to make, and none of the ingredients are too awkward to access. Especially in the Summer as you can just buy a Basil plant and regrow it on your windowsill whilst it's sunny and warm. 

This recipe is light and full of flavour, I could honestly ditch the BBQ and just eat a big bowl of it I love it so much. This recipe will give you enough to fill a big salad bowl - but it's easy enough to adjust should you need more or less. 



Ingredients

1 bag of 500g pasta (I'll let you decide on the shape...we all have a preference!)
Juice of 2 Lemons
Half a block of Feta Cheese
1 Jar of Sundried Tomatoes
2 Tablespoons of Extra Virgin Olive Oil
1 Tablespoon of White Wine Vinegar
1 Bag (100g) of Pine Nuts
Fresh Basil
Fresh Chives


Directions

1. Put your entire bag of pasta on the hob in boiling water, and throw in some olive oil and salt. 

2. Whilst the pasta is cooking, drain your sundried tomatoes and chop them up into small bite-size chunks. Finely chop your chives, and roughly chop your basil. 

3. Once the pasta is done, drain it and leave it to cool for a few minutes. Then give it a rinse with some cold water to stop it getting sticky. 

4. Pour your pasta back into the saucepan, and add your sundried tomatoes, lemon juice, olive oil, white wine vinegar, pine nuts, basil and chives. Use your hands to crumble in the Feta Cheese, and put a sprinkling of pepper on as well. Give it a stir and put it in a bowl ready to serve! Or cover with clingfilm and keep in the fridge for later. 


Hope you enjoy this recipe! Got any good Summer BBQ recipes you want to share? Throw them my way. 

Emma x 

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