Summer Pasta Salad

It’s the May Bank Holiday Weekend, and Summer has officially started.  So despite the rain, I’m determined to kick off the Summer with some good food.  This salad will satisfy even the heartiest of appetites and will suit our Summer-not-yet-Summer weather.


  • 1/2 a cucumber
  • 200g elbow macaroni
  • 4 tomatoes
  • 4 spring onions, trimmed and sliced
  • 12 stoned black olives, halved
  • 50g fresh Parmesan, pared into shavings

For the dressing:

  • 3 tbsp olive oil
  • 1 tbsp red or white wine vinegar
  • 1 tsp prepared mustard
  • salt and freshly ground black pepper


Peel the cucumber and halve length-ways.  Scoop out the seeds with a small spoon.  Cut into thin slices.  Place cucumber into a sieve, sprinkle with salt and allow to drain.

Bring a pan of lightly salted water to the boil.  Tip in the pasta and cook for 10-12 minutes or following the packet instructions, until al dente.

Meanwhile, scald the tomatoes in a bowl of boiling water for 30 seconds, drain and cool quickly under cold running water.  Peel away the skins using a sharp knife.  Halve and seed the tomatoes, then dice.  Tip them into a salad bowl and add the onions and olives.

Put the oil, vinegar and mustard in a screw-top jar and shake well together.  Pour over the salad.

Drain the pasta and rinse under cold running water to cool quickly.  Add to the salad and toss together to combine.  Chill for 30 minutes.

Add the cucumber and Parmesan to the salad just before serving and toss together.


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