Mary Berry Pasta Salad

There are very few cold pasta salads I trust. Most of them remind me of sad potlucks — gloopy mayo, mushy penne, and a lone grape rolling around the bowl like it’s lost its way. But then there’s this one. Mary Berry’s pasta salad. Fresh. Bright. A little bit herby. A little bit salty. And completely dependable.

I made it for the first time on a sweltering July afternoon, when I couldn’t bear to turn the oven on but still wanted to serve something homemade. I was skeptical (as always) about how “exciting” a bowl of cold noodles could be. But this? This was different.

It’s the lemony dressing. The sharp feta. The peppery rocket. The way the fusilli soaks up all the herbs and clings to the chickpeas and tomatoes like they’re old friends. It’s just one of those simple things that comes together like it was meant to.

Ingredients You’ll Need

Here’s what makes it special — and how to make it your own if needed:

• 3 cups fusilli pasta – The twisty shape catches all the good bits.
• 2 heaping cups cherry tomatoes, halved – Sweet, juicy, don’t skimp.
• 1½ cups cooked chickpeas, drained & rinsed – Adds heartiness and bite.
• 2 cups arugula (rocket) – That peppery kick balances the creaminess.
• 1 cup Persian cucumber, thinly sliced – Crunch factor. Cooling too.
• 1 cup crumbled feta – Salty and creamy. You’ll want more.
• 1 cup fresh basil, torn – Tearing releases the oils without bruising.
• ½ cup parsley, minced – For freshness.
• ½ cup mint, chopped – Unexpected, but lifts the whole dish.
• ¼ cup toasted pine nuts – Toast in a dry pan ‘til golden and nutty.

For the dressing:

• ¼ cup olive oil – Go extra-virgin.
• 3 tbsp lemon juice – Freshly squeezed. Bottled won’t cut it.
• 1 tsp Dijon mustard – Helps bind everything together.
• 3 garlic cloves, minced – Big flavour.
• 1 tsp herbes de Provence – Or dried Italian herbs in a pinch.
• ¼ tsp red pepper flakes – Add more if you like heat.
• ¾ tsp sea salt – Adjust to taste once mixed.

How To Make Mary Berry’s Pasta Salad

1. Boil your pasta in well-salted water. Cook it just past al dente, so it still has a bite but won’t go dry in the fridge. Drain and toss with a little olive oil to stop sticking.
2. Let it cool down fully. You don’t want to wilt your rocket or turn the feta into mush. I usually spread mine on a tray for faster cooling.
3. Make the dressing. Whisk together olive oil, lemon juice, mustard, garlic, herbs, chilli flakes, and salt. Taste it. Add more lemon if you’re me.
4. Combine everything in a big bowl — pasta, tomatoes, cucumbers, chickpeas, arugula, basil, parsley, mint, pine nuts. Pour on the dressing and toss gently but thoroughly.
5. Crumble in the feta last. That way you get little pockets of salty creaminess, not a cloudy mess.
6. Serve it fresh or refrigerate for later — but let it come back to room temp before serving. The flavours open up beautifully that way.

Common Mistakes (And How to Fix Them)

Can I skip the herbs?
You can, but it won’t be the same. Mint and basil are what make this taste like summer.

Why is it bland?
Probably your tomatoes. Use the sweetest ones you can find — or add a tiny pinch of sugar to the dressing if they’re lacking.

Why is my feta disappearing?
You’re stirring too hard or adding it too early. Gently fold it in at the end.

I made it ahead, but now it’s dry?
No worries. Just drizzle a touch more olive oil and lemon juice over the top and stir again.

How to Store It

Fridge:
Keep it in an airtight container for up to 4 days. It’s still good after that, but the herbs will start to fade and the rocket might get soft.

Freezer:
Not worth it. The textures just don’t survive freezing.

To reheat:
Don’t. This one’s meant to be eaten cool or at room temp. If you’re desperate, gently warm it in a pan — no microwave.

What to Serve It With

This salad’s so full of flavour it can stand on its own — but it also plays really well with:

• Grilled chicken thighs – smoky and juicy with the lemony salad.
• Burgers – classic combo. Especially veggie ones.
• A cold glass of Sauvignon Blanc – because we’re being fancy now.

Or just eat it out of the fridge in your pyjamas. I won’t tell anyone.

FAQ

Can I make this vegan?
Yes! Just leave out the feta or use a plant-based alternative.

Can I use a different pasta?
Sure. Anything short and chunky like penne, rotini, or shells will work.

Is it good for meal prep?
Brilliant for it. Just store the dressing separately and toss before serving.

Can I add protein?
Definitely. Shredded chicken, tuna, or hard-boiled eggs would work beautifully.

Try More Recipes:

• Mary Berry Cheese Biscuits
• Mary Berry Egg And Bacon Pie
• Mary Berry Chicken Chasseur