Monday, 29 December 2014

Tangy Pasta Salad

I don't know about you but I need a meat break. I'm taking this opportunity in between Christmas and New Years Eve to come up for air. If you're wondering where I've been swimming, it's in a sea of the most amazing Christmas food: chocolate oranges, pigs, cows and turkey's galore, topped with all the trimmings. Even brussels sprouts. Especially bacon.

Now it's not January yet, so please don't be discouraged from continuing with your Christmas binge if you are so inclined, but I just needed something simple, delicious, and a little bit tangy to keep me going until the New Years Eve. This is of course fantastic in the summer with barbecues. Don't worry I'll remind you. 

This is your easy, throw together, delicious and slightly healthier option. It won't break the bank and you won't slip into a food coma afterwards. Post Christmas winner.

*If food coma is desired, please see this lasagna. 

Tangy Pasta Salad

This is loosely based on a recipe from Jamie Oliver. We love Jamie Oliver.

Quantities: Serves 4

Timings: 15-20 mins

Kitchen Stuff: Large mixing bowl, sauce pan, pestle and mortar (intensive fork smushing will do if you don't have one)

350g Small shell shaped pasta
4 cloves garlic
300g cherry tomatoes, quartered
1 handful black olives, pitted and chopped into slithers
1 small cucumber, chopped into cubes
2 tbsp fresh chives, chopped
1 handful fresh basil
4 tbsp white wine vinegar
7 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
1 ball buffalo mozzarella, torn into pieces
1 tsp capers
2 sundried tomatoes in oil, chopped


1. PASTA: Bring a large pan of salted water to the boil. Add the pasta and cloves of garlic (unpeeled) until al dente. Drain the pasta and run under cold water to cool. Put the garlic aside.

2. CHOP: Whilst the pasta is boiling, chop the tomatoes, sundried tomatoes, olives, chives, basil and cucumber and add to a large mixing bowl with the capers. When the pasta is ready and cooled, add to the bowl with all the veg and herbs and mix.

3. DRESSING: Squash the garlic cloves out of their skins and smush in a pestle and mortar. Add the vinegar, oil and seasoning. 

4: EAT: Drizzle your dressing over the pasta salad and mix in. Add the torn mozzarella and toss gently. Garnish with basil leaves and devour.