All the flavours of the sunny Mediterranean in one dish! This vibrant pasta salad is the perfect accompaniment to any bbq dish throughout the summer.
If you like extra dressing on your salad then just double up the dressing ingredients, and for a little kick why not add a small pinch of dried chilli flakes!
Prep time 20mins
Assembly time 5mins
300g dried fusilli pasta
1 red onion, finely diced
1 red pepper, finely diced
3 medium vine tomatoes, diced
30g pitted kalamata olives, finely diced
1/2 medium cucumber, diced
3tbsp freshly chopped basil
1tbsp freshly chopped parsley
125g mini mozzarella balls
3tbsp extra virgin olive oil
1tbsp red wine vinegar
1tsp wholegrain mustard
1/2tsp dried Italian herbs
Salt and pepper to taste (start with 1/4 tsp then have a taste, add more if required)
Bring a large pan of water up to the boil, add a large pinch of salt and cook your pasta according to packaging.
While your pasta is cooking make your dressing by adding all of the dressing ingredients to a small bowl and mix well until combined. Have a taste and add a little extra seasoning if you require.
Once your pasta is cooked, drain it and drizzle with a dash of extra vigin olive oil and stir, this will stop it from sticking together. Pop to one side and allow to cool for a few minutes.
Grab a large mixing bowl and add your chopped salad ingredients. Keep the mozzarella balls to one side for now.
Add in the cooled pasta, give your dressing another quick whisk if its been sitting there for a few minutes and then add to the mixing bowl.
Stir well until all of the pasta, chopped salad and dressing are well combined.
Transfer to a large serving bowl and top with the mozzarella balls.
