- 400g of your favourite pasta (shells or butterflies work well)
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 100g frozen peas, defrosted
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g sweetcorn from a can, drained (or use defrosted frozen sweetcorn)
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 290g pack baby mozzarella
- 100g cherry tomatoes, halved
- 50g pitted black olives, halved
- 3 spring onions, trimmed and chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Cook the pasta following pack instructions, then drain and toss in 1 tbsp oil. Transfer to a large bowl and set aside to cool, tossing occasionally so the pasta doesn’t stick. Mix the remaining olive oil with the pesto and set aside. Both can be prepared up to two days ahead, then covered and chilled.
Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.