Chilled summer orecchiette

Ingredients

• 500 gfresh orecchiette
• 500 gmixed-colour pear-shaped cherry tomatoes
• 300 gaubergines
• 250 gmozzarella
• 125 gpitted black olives
• to tastedried oregano
• to tastebasil
• to tasteextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Bake olive crumble

   Blitz the pitted black olives in a food processor until very finely chopped. Spread them on a baking tray lined with baking paper and bake in a preheated fan oven at 230°C for 15 minutes.

2. 2

   Season aubergine

   Cut the aubergines into 1 cm-thick slices. Put them in a bowl, dress with oil and salt, then mix by hand so they are evenly coated.

3. 3

   Grill aubergine

   Grill the slices on a very hot griddle on both sides. Cut the cooked aubergine into strips and set aside.

4. 4

   Halve tomatoes

   Cut the cherry tomatoes in half and put them in a hot non-stick frying pan with a generous splash of oil. Season with salt and pepper to taste.

5. 5

   Cook tomatoes

   Add the dried oregano and basil. Cook over a high heat for a few minutes, then turn off the heat and set aside.

6. 6

   Cook pasta

   Bring a pan of salted water to the boil and cook the orecchiette for the time stated on the packet. Meanwhile, cut the mozzarella into cubes of about 3 cm.

7. 7

   Dress orecchiette

   Remove the olive crumble from the oven and leave it to cool slightly. Drain the pasta into a large bowl, add a drizzle of oil and toss to stop it sticking.

8. 8

   Combine ingredients

   Leave the pasta to cool for a few minutes, then add the grilled aubergine, cooked tomatoes and mozzarella.

9. 9

   Finish and serve

   Add a few basil leaves and mix gently, then plate up. Finish each serving with a generous handful of olive crumble and serve chilled.

What is chilled summer orecchiette?

Orecchiette are small, ear-shaped pasta traditionally associated with Puglia in southern Italy. Here, they form the base of a cool pasta salad with vegetables, mozzarella and olives.

Grilled aubergine brings a savoury, smoky note, while the tomatoes are cooked briefly to soften and release their juices. The crisp olive crumble gives the chilled pasta a contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 23g protein, 73g carbs, 29g fat.

The pasta supplies most of the carbohydrates, while mozzarella contributes much of the protein and some of the fat. Olive oil, mozzarella and black olives are the main sources of fat; pair a serving with leafy salad or extra fresh vegetables for a more balanced plate.

Choose the right ingredients

Pasta: Fresh orecchiette cook quickly, so follow the packet timing and check the texture near the end. Their curved shape catches small pieces of tomato and seasoning.

Vegetables and cheese: Ripe cherry tomatoes bring sweetness, and firm aubergines are easy to slice and grill. Add the mozzarella after the pasta has cooled slightly so it keeps its shape.

Get the olive crumble crisp

Olives: Chop them very finely before spreading them in a thin, even layer on the lined tray. This helps the pieces dry more evenly in the oven.

Doneness: The crumble should be drier and firmer after its 15 minutes at 230°C, but it will crisp further as it cools. Keep an eye on it towards the end, as finely chopped olives can darken quickly.

Grill the aubergine well

Even slices: Cut the aubergine into 1 cm rounds so the pieces cook at a similar rate. Coat both sides lightly with oil and salt before they go on the griddle.

Griddle heat: Start with a properly hot surface and turn the slices when they have softened and picked up browned marks. Cut them into strips only after grilling.

Keep the pasta salad balanced

Cool before mixing: Let the drained pasta stand for a few minutes before adding the mozzarella. Toss it with a little oil first to help keep the pieces separate.

Gentle mixing: Fold the grilled aubergine, tomatoes and mozzarella through the pasta carefully so the cheese cubes stay intact. Add the olive crumble at the end to preserve its crunch.

Serve it chilled

This salad suits a picnic, packed lunch or relaxed summer supper. If preparing it ahead, keep it covered in the fridge and add the crumble just before serving.

A green salad or simply dressed leaves make a fresh accompaniment. Serve the pasta cold or allow it to lose its refrigerator chill briefly before eating.

Recipe notes & tips

• Use a large tray and spread the chopped olives thinly so they dry evenly.
• Salt the aubergine lightly, as the olives and mozzarella also bring savoury saltiness.
• Keep the griddle hot so the aubergine browns rather than slowly softening.
• Cut the mozzarella into evenly sized cubes for a consistent bite.
• Toss the pasta with oil while it is still warm to help prevent sticking.
• Add the olive crumble at the last moment if you want it to stay crisp.

Variations

• Use another pasta shape: Choose a short shape with ridges or hollows to catch the dressing.
• Add courgette: Grill it in slices alongside the aubergine.
• Bring extra freshness: Add a little lemon zest when mixing the salad.
• Make it more peppery: Add a handful of rocket just before serving.
• Change the cheese: Use small pieces of feta in place of mozzarella for a tangier salad.

Common mistakes to avoid

• Crowding the olive tray: A thick layer stays moist; spread the chopped olives out thinly.
• Slicing unevenly: Different thicknesses cook at different rates; aim for 1 cm rounds.
• Using a cool griddle: The aubergine may soften without browning; heat the griddle thoroughly first.
• Overcooking the tomatoes: They can lose their shape; cook them over high heat for only a few minutes.
• Mixing in mozzarella too soon: Hot pasta can soften the cubes; let it cool for a few minutes first.
• Adding crumble too early: It can lose its crunch; scatter it over the salad just before serving.

How to store

Keep leftovers covered in the fridge and eat within 2 days. Store the olive crumble separately if possible, then add it after serving the pasta cold or bringing it briefly towards room temperature; avoid reheating the assembled salad.

Frequently asked questions