Moreish Pasta Salad

Ingredient Notes

  • Olive Oil: Use a good quality Olive Oil and make sure it is Extra Virgin Olive Oil. You want to be able to taste the olivey goodness because it’s going to act as part of the dressing. For reference, I used Filippo Berio Extra Virgin Olive Oil
  • Cherry Tomatoes: If its not tomato season you’ll notice it. To counter this again buy the best quality tomatoes you can get
  • Salt: Salt is doing a lot in this recipe (like all recipes really) but it really is what makes the recipe sing. So make sure you get a nice sea salt/coarse salt as table or grained salt will not work the same. Sea salt is less processed meaning you will get those fab trace minerals added to the dish. For reference, I used Maldon Sea Salt


Cooking Tips

  • Pasta: Make sure you add enough water and enough salt when cooking the pasta. For 100g of pasta, you should have 1 litre of water. In each litre of water, there should be a teaspoon of salt. It may seem like a lot of salt but only some of that will actually penetrate into the pasta. Use a big pot as well to make sure there is enough space to cook the pasta. Finally, every now and then stir the pasta to make sure it doesn’t stick and also get all starchy

Moreish Pasta Salad

An indulgent pasta salad to have for dinner, lunch or even bring to a potluck/barbeque
Prep Time15 mins
Cook Time10 mins
Course: Lunch, Salad
Keyword: Pasta, Salad
Servings: 5 people, 10 Hobbits, 50 Fairies


  • 500 g Fusilli pasta (or pasta shape of choice) Wholewheat works too
  • 1 Whole cucumber, diced
  • 1 Spring onion, finely chopped
  • 500 g Cherry tomatoes, quartered (Try and get the best quality, especially if not in season)
  • 160g Pitted black olives, halved
  • 3 Cloves of garlic, minced
  • 20 g Fresh chives, finely chopped
  • 20 g Fresh basil finely chopped
  • 6-7 tbsp Extra virgin olive oil (May seem like a lot but its the main fat in the dish)
  • 4-6 tbsp White wine vinegar (Adjust amount as you see fit)
  • 3 tsp Sea salt (Good Quality if possible, I use Maldon, if not any coarse salt will do)


  • Bring 5 litres of salted water to the boil (based on 500g pasta)
  • Cook to packet instructions or to 2 minutes before if you prefer a firmer bite
  • Drain and rinse with cold water to stop the cooking process. Toss with a little olive oil to prevent sticking
  • Into a large bowl (or two medium ones) add the:
    - Diced Cucumber
    - Quartered Cherry Tomatoes
    - Halved Pitted Black Olives
    - Minced garlic
    - Finely chopped Spring Onion
    - Finely chopped Chives
    - Finely chopped Basil
    and give it a good mix
  • Add half of the pasta and half of the salt and mix again
  • Add the rest of the pasta and rest of the salt and mix again
  • Add olive oil and white wine vinegar and again one big mix to make sure everything is coated and even
  • Serve with more fresh basil or chopped up avocado