A classic Italian picnic favourite, this fresh and zesty cold pasta salad combines fusilli, juicy cherry tomatoes, creamy mozzarella and fragrant basil – simple to throw together and even better eaten outdoors in the sun.
Ingredients
Optional
Dressing
Method
- Cook your pasta according to the instructions. When cooked, rinse with cold water (this will remove the starch that makes pasta sticky) and drain. Allow to cool.
- In the meantime, halve the cherry tomatoes, slice the mozzarella, and finely chop the basil.
- Combine all your ingredients – including optional veg such as red capsicum, olives, capers, and broccoli florets – together with the cooled pasta. Stir gently until mixed.
- In a small dry frying pan, toast pine nuts (if using) over a low heat. Then gently fry the garlic (if using) in olive oil and the sunflower seeds (if using) in soy sauce. Stir frequently on a low heat and remove when golden brown (try not to burn them). Allow to cool in a bowl, then add to the salad.
- Combine the dressing ingredients in a jar, shake well, and add to the pasta just before you set off.
This recipe was originally published under the title Picnic Perfect in Issue 49. You can get this issue here to enjoy more mindful inspiration.
