500g(1.1 lbs) dried pasta shapes(I use fusilli for this recipe)
450g(1 lb) cherry tomatoessliced in half – I like to use rainbow tomatoes, but you can use regular
300g(10.5 oz) mini mozzarella balls/pearls sliced in half
4baby cucumbersor 1 regular cucumber, sliced
1large red onionpeeled and sliced
65g(2 cups) fresh pea shoots (you can replace with lambs lettuce, watercress or mild rocket)
1large bunch fresh parsleychopped
Italian Style Dressing:
120ml(1/2 cup) olive oil
45ml(3 tbsp) white wine vinegar
zest and juice of ½ lemon
1clovegarlicpeeled and minced
1tspsugar
½tspdried oregano
1tspMaldon salt flakes
¼tspblack pepper
2tbspfinely chopped fresh parsley
Instructions
Cook the pasta as per the pack instructions. Drain and run under cold water to cool and prevent it from sticking.
500 g (1.1 lbs) dried pasta shapes
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.
120 ml (1/2 cup) olive oil, 45 ml (3 tbsp) white wine vinegar, zest and juice of ½ lemon, 1 clove garlic, 1 tsp sugar, ½ tsp dried oregano, 1 tsp Maldon salt flakes, ¼ tsp black pepper, 2 tbsp finely chopped fresh parsley
Transfer the cooked pasta to a large serving bowl. Add in the tomatoes, mozzarella, cucumber, red onion, pea shoots, and parsley.
450 g (1 lb) cherry tomatoes, 300 g (10.5 oz) mini mozzarella balls/pearls, 4 baby cucumbers, 1 large red onion, 65 g (2 cups) fresh pea shoots, 1 large bunch fresh parsley
Drizzle over half of the dressing and toss everything together.
Serve the pasta salad with the remaining dressing.
Video
Notes
Can I make it ahead?Yes! This pasta salad is perfect for making ahead. I'd suggest just drizzling a little of the Italian dressing over it (so it doesn't get soggy), then cover and refrigerate for up to 2 days. The flavours in the dressing develops and actually makes this pasta salad even tastier! Cover and refrigerate the remaining Italian dressing with the pasta salad so you can pour more on when it's time to serve.Can I freeze it?No, unfortunately, the veggies won't stand up to freezing and would become mushy upon defrosting.Ingredient swaps
Swap out pea shoots for spinach, lambs lettuce, watercress or rocket if you like.
Swap out the mozzarella with feta, goats cheese or cheddar.
Add in sun-dried tomatoes, roasted red peppers, olives, and anchovies for a Mediterranean style salad.
Add cooked shredded chicken, crumbled crispy bacon, or little slices of salami/chorizo/coppa/prosciutto for a meaty addition
Nutritional information is per serving, including salad dressing.