PASTA SALADS RECIPES RECIPES

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BEST PASTA SALAD | PASTA RECIPES | JAMIE OLIVER RECIPES



Best Pasta Salad | Pasta Recipes | Jamie Oliver Recipes image

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

Total Time 15 minutes

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:

    1. 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, FatContent 24.6 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 1.10 g salt, FiberContent 4.5 g fibre

LEMON LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES



Lemon linguine | Pasta recipes | Jamie Oliver recipes image

Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta

Total Time 20 minutes

Yield 6

Number Of Ingredients 6

500 g dried linguine
3 Sicilian lemons
extra virgin olive oil
125 g Parmesan cheese
1 bunch of fresh basil
1 handful of rocket

Steps:

    1. Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
    2. Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
    3. Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together – it’ll go thick and creamy.
    4. Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
    5. Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
    6. Finish by stirring through the chopped basil and rocket.

Nutrition Facts : Calories 467 calories, FatContent 17.8 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 18.6 g protein, CarbohydrateContent 56.7 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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BEST PASTA SALAD | PASTA RECIPES | JAMIE OLIVER RECIPES
A perfect summer salad – super-simple, tasty, and great for a light lunch or barbecue.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 507 calories per serving
    1. 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.
See details


LEMON LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES
Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 467 calories per serving
    1. Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
    2. Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
    3. Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together – it’ll go thick and creamy.
    4. Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
    5. Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
    6. Finish by stirring through the chopped basil and rocket.
See details


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