If you need a side dish for a party or picnic this week, make this delicious pasta salad!
It’s fresh and flavourful, easy to put together, and, like any good pasta salad, perfect for making ahead.
Toss it together a few hours to a day before a summer gathering, and it’ll still taste great when you’re ready to eat.
Ingredients
1 box (500g) fusilli (or other short pasta)
1 cucumber, quarterly vertically and sliced
2 cups Bermuda cherry tomatoes, halved (or a larger tomato cut into smaller pieces)
1/3 cup red onion, sliced finely and soaked in ice water
1/2 cup sliced black olives
1/2 cup sliced herbs from your garden! (basil, mint, parsley… all delicious!)
1/4 cup Tucker’s Farm goats cheese
For the dressing
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove of garlic, minced finely
1/2 teaspoon dry oregano
1/2 teaspoon dijon mustard
1/4 sea salt
juice of half a lemon
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Drain the fusilli and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
Prepare the dressing by whisking everything together in a small bowl.
In a large bowl, toss together the cooled pasta, cucumbers tomatoes, red onion, and olives.
Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat.
Garnish with the remaining herbs and goats cheese.
Enjoy!
