Pasta salad

Ingredients

• 150 gdried pasta
• 100 gcherry tomatoes
• 150 gsemi-hard cheese, such as Pategrás or Gouda
• to tasteblack olives, pitted
• to tastebasil
• as neededolive oil
• to tastesalt and pepper

Instructions

1. 1

   Boil the pasta

   Bring plenty of water with a pinch of salt to the boil. Add the pasta and cook for 8–10 minutes.

2. 2

   Check the texture

   Cook the pasta until al dente; take care not to let it become overcooked.

3. 3

   Cool the pasta

   Take the pan off the heat, drain the pasta and put it in a bowl. Add a little olive oil, toss to coat and leave it to cool.

4. 4

   Prepare the toppings

   Cut the cheese into cubes, halve the cherry tomatoes and slice the pitted olives into rings.

5. 5

   Choose the cheese

   The recipe uses semi-hard cheese, but you can use any hard or semi-hard cheese you like, such as Pategrás, Gouda, mozzarella or feta.

6. 6

   Mix the salad

   Add everything to the bowl with the pasta. Add basil and a pinch of salt, then mix well.

7. 7

   Season and serve

   Serve with black pepper and a little olive oil.

What is pasta salad?

Pasta salad is a dish of cooked pasta served cool or at room temperature with other ingredients and a dressing. It is made in many styles, so there is no single origin or fixed set of additions.

This version keeps things simple, pairing pasta with cherry tomatoes, cheese, olives and basil. The mix of savoury, fresh and creamy ingredients makes it a handy choice for a quick meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 28g protein, 56g carbs, 29g fat.

The pasta supplies most of the carbohydrates, while the cheese contributes much of the protein and fat. Olive oil and olives add further fat, and the exact totals will vary with the cheese and the amount of oil and olives used; serve with a green salad or extra vegetables to balance the plate.

Choosing the pasta and cheese

Pasta shape: Short pasta is convenient because it is easy to mix and eat with the other ingredients. Whatever shape you use, cook it just until al dente so it holds together once cooled.

Cheese: A semi-hard cheese such as Gouda or Pategrás gives the salad a firm, savoury bite. Mozzarella or feta can also be used, as the recipe suggests, though they will make the texture softer or more crumbly.

Getting the pasta right

Cooking: Follow the stated 8–10 minutes as a guide, then check the pasta for a little firmness at the centre. The exact time will depend on the pasta shape and the packet instructions.

Cooling: Drain the pasta and toss it with a little olive oil, as directed, before leaving it to cool. Letting it cool before adding the cheese helps keep the cheese from softening too much.

Balancing the ingredients

Tomatoes: Halve the cherry tomatoes so their juicy, fresh flavour is spread through the salad. Smaller tomatoes can be left whole if you prefer.

Olives and basil: Slice the pitted olives into rings for an even distribution, and add basil to taste. Start with a little salt, since olives and cheese can already bring savoury flavour.

Seasoning and serving

Finish the salad with black pepper and a little olive oil just before serving. Taste it first, then adjust the seasoning to suit the cheese and olives you have used.

Serve it on its own for a simple lunch, or alongside grilled vegetables or a green salad. It also works well as part of a spread of cold dishes.

Timing and make-ahead notes

The recipe gives 8–10 minutes for cooking the pasta but does not specify a total preparation time. Allow extra time for the pasta to cool before mixing and serving.

You can prepare the pasta ahead and chill it, then add the chopped ingredients and final seasoning closer to serving. This keeps the basil fresh and the salad easy to toss.

Recipe notes & tips

• Use the pasta packet timing as a guide and check for al dente texture before draining.
• Let the pasta cool before mixing in the cheese.
• Pit the olives before slicing them into rings.
• Start with a small pinch of salt, then taste before adding more.
• Add the finishing olive oil and black pepper just before serving.

Variations

• Try another cheese: Use mozzarella or feta for a softer or more crumbly result.
• Change the olives: Choose green olives instead of black for a different savoury flavour.
• Add more herbs: Increase the basil to taste for a more pronounced herbal note.
• Use another pasta shape: Choose a short shape that is easy to mix and serve.
• Serve with greens: Pair the salad with a green salad or grilled vegetables.

Common mistakes to avoid

• Overcooking the pasta: Cook it only until al dente so it keeps its shape in the salad.
• Mixing while hot: Cool the drained pasta before adding the cheese to avoid softening it.
• Adding too much salt: Season lightly at first, since the cheese and olives are already savoury.
• Leaving olive stones in: Use pitted olives so they can be sliced and eaten easily.
• Adding all the oil at once: Start with a little, then adjust the salad to taste before serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Serve chilled or let the salad sit briefly at room temperature; reheating is not needed.

Frequently asked questions