You know that dish you throw together half by instinct and half by fridge-clearout? That’s what this pasta salad feels like — but somehow, it still tastes like something you’d get on a sun-drenched terrace in southern Italy, with a sweaty glass of wine and nowhere to be.
I made this one afternoon when the garden was full of sun-warmed tomatoes, and I couldn’t bear the idea of turning on the oven. It’s fresh, bright, garlicky (but in a charming way), and absolutely no one believes how simple it is. The garlic goes in whole with the pasta, boils away gently, and then you mush it into a proper vinaigrette. Bit strange, maybe, but trust me — it’s brilliant.
Why You’ll Love It
- You don’t have to roast, toast, or sauté a single thing after boiling the pasta.
- That boiled garlic trick? Game-changer. Creamy, mellow, magic.
- Stays good in the fridge for a few days, if it lasts that long.
- Full of juicy, crunchy, tangy bits — it never gets boring.
- Feeds a crowd, or just you with a fork in the fridge (I’ve been there).
- You can tweak it based on whatever’s lurking in your veg drawer.
Ingredients
- 310g small shell-shaped pasta
- 3 cloves of garlic
- 255g yellow cherry tomatoes
- 255g red cherry tomatoes
- 1 handful black olives, pitted
- 2 tablespoons fresh chives
- 1 handful fresh basil
- ½ a cucumber
- 4 tablespoons white wine vinegar
- 7 tablespoons extra virgin olive oil
- Sea salt and black pepper, to taste
How to Make It
Boil the pasta with a little magic:
Bring a big pan of salted water to a boil. Drop in your pasta and the garlic cloves (yes, whole — just trust me). Cook ‘til the pasta’s just al dente, then drain and rinse under cold water to stop the cooking.
Chop your summery bits:
Halve or quarter the cherry tomatoes, chop the olives, snip the chives, tear the basil, and dice the cucumber. Think rustic — it’s not a spreadsheet.
Make that gorgeous garlicky dressing:
Fish out your now-soft garlic cloves. Squeeze them from their skins and mash them in a pestle and mortar or the back of a spoon in a bowl. Add the vinegar, olive oil, a bit of salt and pepper, and give it a good whisk.
Toss it all together:
Add the pasta to a big bowl with all the chopped stuff. Drizzle the garlicky dressing over the top and give everything a good mix. Taste. Add more salt, pepper, or vinegar if you fancy it sharper.
Let it hang out (if you can wait):
Cover and chill it in the fridge for 30 mins or so. Flavours settle in and get chatty. But honestly, eating it straight away works too.
Common Mistakes and How to Dodge Them
Can I skip boiling the garlic?
You could, but you’ll miss out on that soft, mellow base to the dressing. Raw garlic’s a bit shouty here.
Why’s my pasta salad bland?
Probably under-salted. Don’t be shy with seasoning — especially in the dressing.
My salad went mushy. What happened?
Overcooked pasta is the main culprit. Drain it just shy of done. Also, don’t skip the rinse — it cools and firms things up fast.
Do I really need both yellow and red tomatoes?
Nope! But the mix looks lovely and gives a little sweet/sour contrast.
Storage and Reheating
Pop it in an airtight container in the fridge — it’ll keep for 2–3 days easily. Just stir before serving. No need to reheat, of course, but if you must serve it warm, gently heat it in a pan with a splash of water or olive oil. Microwave works too, just go low and slow.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, and it actually tastes better a few hours later. Just give it a stir and maybe an extra drizzle of oil before serving.
What if I don’t have white wine vinegar?
Red wine vinegar or lemon juice will do fine. Even apple cider vinegar if you’re in a pinch.
Can I make it vegan?
It already is! Unless you go adding cheese — which would be delicious, to be fair.
Is this freezer-friendly?
Nope. Pasta salads and freezers don’t get along — the texture just doesn’t survive.
Nutrition Facts (Per Serving)
- Calories: ~410
- Fat: 16g
- Carbs: 55g
- Protein: 7g
- Sodium: moderate, depends on your salt and olives
- Sugar: mostly from tomatoes and cucumbers
Jamie Oliver Pasta Salad
Description
A bright, juicy pasta salad with sweet tomatoes, fresh herbs, and a mellow garlic dressing — perfect for picnics or light suppers.
Ingredients
Instructions
- Boil pasta and garlic until al dente. Drain and rinse under cold water.
- Chop tomatoes, olives, herbs, and cucumber.
- Squeeze garlic from skins and mash into dressing with vinegar, oil, salt, and pepper.
- Combine pasta and chopped veg in a bowl.
- Pour over dressing, toss, and taste for seasoning.
- Chill for 30 minutes if you can wait. Serve cold.
Notes
- Don’t overcook the pasta — you want a bit of bite.
- Fresh herbs make a huge difference, but dried basil works in a pinch.
- Want a hit of protein? Add some chickpeas or tuna.
- Taste as you go — the tomatoes vary in sweetness and may need balancing.