Easy Summer Pasta Salad
Make the most of summer produce with this easy Summer Pasta Salad, packed with flavor and ready in less than 20 minutes.
Servings: 6 servings
Calories: 321kcal
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 tablespoon Olive oil extra virgin
- 1 teaspoon Dijon mustard
- 1 tablespoon Red wine vinegar
- 1 pinch Sea salt
- 1 pinch Ground black pepper
Instructions
- 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.
Notes
- Make sure that you cook the pasta a little longer than you normally would for a hot pasta dish. You want to cook it a little past al dente, so it is nice and soft but not over cooked and mushy.
- Let the pasta cool completely before mixing it with all the other ingredients.
- Let everything sit for a while before serving, as it allows all the ingredients to really soak up the dressing.
- If making this ahead of time to serve to guests, make sure to save some basil leaves to add on top just before serving as this will make it look fresher.
- To make a vegan version of this, simply leave out the cheese or use a vegan alternative.
- Feel free to swap the fresh basil or fresh mint or chives.
- You can easily double or triple this recipe if you are serving it to a crowd.
Nutrition
Serving: 1portion | Calories: 321kcal | Carbohydrates: 42g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 414mg | Potassium: 346mg | Fiber: 5g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 16mg | Calcium: 220mg | Iron: 2mg
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