Jamie Olivers Best Pasta Salad Food

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THE BEST PASTA SALAD



The best pasta salad image

A perfect summer salad - super-simple, tasty, and great for a light lunch or barbecue.

Provided by Jamie Oliver

Categories     Healthy lunchbox     Dinner Party     Tomato     Healthy meals     Mains     Sides     Healthy lunch ideas

Time 15m

Yield 4

Number Of Ingredients 12

310 g small shell-shaped pasta
3 cloves garlic
255 g yellow cherry tomatoes
255 g red cherry tomatoes
1 handful black olives, pitted
2 tablespoons fresh chives
1 handful fresh basil
½ cucumber
4 tablespoons white wine vinegar, or to taste
7 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Steps:

  • Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

Nutrition Facts : Calories 507 calories, Fat 24.6 g fat, SaturatedFat 4.8 g saturated fat, Protein 11.4 g protein, Carbohydrate 63.6 g carbohydrate, Sugar 7.4 g sugar, Sodium 1.10 g salt, Fiber 4.5 g fibre

JAMIE OLIVER'S BEST PASTA SALAD



Jamie Oliver's Best Pasta Salad image

One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

11 ounces small shell pasta
3 garlic cloves
9 ounces yellow cherry tomatoes
9 ounces cherry tomatoes
1/2 cup black olives, pitted
2 tablespoons fresh chives
1/4 cup fresh basil
1 medium cucumber
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

Steps:

  • Bring a large pan of salted water to the boil.
  • Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
  • Put the garlic to one side for the dressing.
  • Put the pasta in a bowl.
  • Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
  • Squash the garlic cloves out of their skins and pound in a pestle and mortar.
  • Add the vinegar, oil and seasoning.
  • Drizzle this over the salad, adding a little more seasoning to taste.

Nutrition Facts : Calories 370.5, Fat 18, SaturatedFat 2.5, Sodium 99, Carbohydrate 45.1, Fiber 3.2, Sugar 3.4, Protein 8.2

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