Nicky's Kitchen SanctuaryPasta Salad Recipe with Italian Dressing
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Ingredients
Serves 8- 1 large bunch fresh parsley (chopped)
- 1 large red onion (peeled and sliced)
- 1 clove garlic (peeled and minced)
- ½ tsp dried oregano
- 120 ml (1/2 cup) olive oil
- 2 tbsp finely chopped fresh parsley
- 4 baby cucumbers (or 1 regular cucumber, sliced)
- 450 g (1 lb) cherry tomatoes (sliced in half – I like to use rainbow tomatoes, but you can use regular)
- 65 g (2 cups) fresh pea shoots ((you can replace with lambs lettuce, watercress or mild rocket))
- zest and juice of ½ lemon
- 300 g (10.5 oz) mini mozzarella balls/pearls (sliced in half)
- 45 ml (3 tbsp) white wine vinegar
- 1 tsp Maldon salt flakes
- 1 tsp sugar
- ¼ tsp black pepper
- 500 g (1.1 lbs) dried pasta shapes ((I use fusilli for this recipe))
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Steps
- Step 1
Cook the pasta as per the pack instructions.
- Step 2
Whilst the pasta is cooking, make the Italian-style salad dressing by mixing together all of the dressing ingredients in a jug or jar until combined.
- Step 3
Drain and run under cold water to cool and prevent it from sticking.
- Step 4
Transfer the cooked pasta to a large serving bowl. Add in the tomatoes, mozzarella, cucumber, red onion, pea shoots, and parsley.
- Step 5
Drizzle over half of the dressing and toss everything together.
- Step 6
Serve the pasta salad with the remaining dressing.
Interactive, hands-free timers are available in the Supper app.
Cook the pasta as per the pack instructions.
Source: Nicky's Kitchen Sanctuary
