Meet your new summer bestie: A stupidly easy pasta salad with pasta, juicy tomatoes, fresh mozzarella, olives, herbs, and a drench of quick homemade dressing. This recipe serves about 10.
Ingredients (salad):
- 500g uncooked gluten-free pasta
- 400g cherry tomatoes, cut in half
- 250g fresh mozzarella cheese balls, cut in half
- 100g kalamata olives, sliced
- 1 Lebanese Cucumber, thinly sliced
- 100g Green Beans, sliced
- 80g sliced spring onion (tips only)
- 12g fresh parsley, chopped
Ingredients (dressing):
- 100 ml Garlic-Infused Olive Oil
- 50 ml White Vinegar
- 50 ml Water
- 1–2 TBSP Sea Salt
- 1 TBSP Sugar
- 2 TSP each dry Oregano and dry Basil
- Black Pepper to taste
- Fresh herbs (if you want!)
Method:
- Cook pasta according to package directions, in salted water for more flavour. Allow to cool slightly and toss with a little oil to prevent sticking.
- Blend up the dressing, or shake together in a jar.
- Toss all ingredients together! We like to use about three-fourths of the dressing, and then save the rest of the dressing to add to leftovers.
- Keep in the fridge for 2-3 days. We think it actually tastes best the day AFTER you make it.
*This recipe was adapted from Pinch of Yum.
