Chilli Pasta Salad
4-8
45 minutes
Fresh, zesty and full of flavour, this easy chilli pasta salad recipe works well as a lunch, dinner or side.
Made with juicy cherry tomatoes, creamy mozzarella, and a homemade chilli & lemon dressing, it’s brought to life with our golden Mellow Yellow rapeseed oil and chilli oil.
Make it in advance and store it in the fridge for those moments when hunger strikes.
Method
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1
Bring a large pot of salted water to the boil. Cook the pasta until it is very soft (beyond al dente as it will firm up as it cools).
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2
While the pasta cooks make the dressing: pour the rapeseed oil, chilli oil and lemon juice into a screw top jar. Add the salt & pepper, secure the lid and shake for 20 seconds until the dressing emulsifies.
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3
As soon as the pasta is cooked drain it, then place into a bowl and pour over 2/3 of the chilli dressing. Toss to coat the pasta then set aside to cool (approximately 30 minutes).
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4
Slice the cherry tomatoes and olives in half. Rip the mozzarella pearls in half.
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5
When the pasta is cold add the tomatoes, olives and mozzarella to the bowl. Pour over the remaining dressing and toss again.
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6
Finally, grind black pepper over the top and scatter over a large handful of fresh basil leaves
Ingredients
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300g Dried pasta of choice (fusilli is a good option)
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300g Cherry tomatoes (mixed colours if possible)
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75g Black olives (pitted)
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200g Mozzarella pearls (drained weight)
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70ml Mellow Yellow cold pressed rapeseed oil
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20ml Mellow Yellow Chilli Oil
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30ml Lemon juice
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½ Tsp Salt
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¼ Tsp Black pepper
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Fresh basil leaves
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Cracked black pepper
