Soup du Barry
45 min · 283 kcal · Mediterranean
Pasta Salad
A cold Mediterranean pasta salad: fusilli tossed while still warm with olive oil, then folded through cherry tomatoes, mozzarella, olives and torn basil. Best made an hour ahead so the flavours settle.
Instructions
- Bring a large pan of water to a rolling boil and salt it well. Add 80 g of fusilli and cook at a steady boil until al dente, about 9 minutes, it should still have a firm core, as pasta softens further as it cools.
- Drain the pasta, rinse it for a few seconds under cold running water to stop the cooking, then drain thoroughly and shake the colander dry. Wet pasta will dilute the dressing.
- Tip the pasta into a wide bowl while it is still barely warm and toss immediately with 1 tbsp of extra virgin olive oil and 1 tsp of red wine vinegar, plus a good pinch of salt and a grind of black pepper. Warm pasta drinks in the dressing; cold pasta does not.
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274kcal
21gprotein
11gcarbs
17gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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