Mary Berry’s Pasta Salad is made with pasta, lemon, red onion, olive oil, cucumber, cherry tomatoes, fresh basil, feta, and black olives. This tasty Pasta Salad recipe creates a refreshing side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Mary Berry Pasta Salad Ingredients
- 85g / 3oz pasta (penne or conchiglie)
- ½ unwaxed lemon (finely grated zest and juice)
- ¼ red onion (finely chopped)
- ½ tbsp olive oil (extra virgin, if possible)
- ¼ cucumber (peeled and cubed)
- 100g / 3½oz cherry tomatoes (quartered)
- 15g / ½oz fresh basil (roughly chopped)
- 60g / 2¼oz feta (crumbled, optional)
- Handful of pitted black olives (optional)
- Sea salt and freshly ground black pepper (to taste)
How To Make Mary Berry Pasta Salad
- Cook the pasta in a saucepan of boiling, salted water according to the packet instructions.
- Whisk together the lemon zest and juice, red onion, olive oil, and a generous amount of pepper.
- Drain the pasta in a colander and run it under a cold tap until cooled.
- Stir the dressing into the pasta along with the cucumber, tomatoes, basil, feta (if using), and olives (if using). Serve.
Recipe Tips
- Use cold water to cool the pasta quickly after cooking to prevent it from becoming mushy and to stop the cooking process.
- Add the dressing to the pasta while it’s still slightly warm for better absorption of flavors.
- Chop the vegetables into small, even pieces so that each bite has a good mix of ingredients.
- Season the salad with salt and pepper just before serving to ensure the flavors are balanced and fresh.
- Adjust the amount of lemon juice and olive oil to your taste, especially if you prefer a tangier or richer dressing.
What To Serve With Pasta Salad?
This tasty Pasta Salad pairs well with grilled chicken, roasted vegetables, garlic bread, or a light soup. It can also be served alongside fresh fruit, a simple green salad, pita bread, or hummus for a full lunch.
How To Store Leftovers Pasta Salad?
- Refrigerate: Let the leftover Pasta Salad cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Pasta Salad is not recommended for freezing as the texture of the pasta and fresh vegetables may change upon thawing.
Mary Berry Pasta Salad Nutrition Facts
Serving Size: 1 cup (approximately 200g)
- Calories: 270
- Total Fat: 11g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 220mg
- Potassium: 430mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 9g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Pots
- Mary Berry Marie Rose Sauce
- Mary Berry Fried Rice
- Mary Berry Chocolate Chip Cupcakes
Mary Berry Pasta Salad
Description
Mary Berry’s Pasta Salad is made with pasta, lemon, red onion, olive oil, cucumber, cherry tomatoes, fresh basil, feta, and black olives. This tasty Pasta Salad recipe creates a refreshing side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the pasta in a saucepan of boiling, salted water according to the packet instructions.
- Whisk together the lemon zest and juice, red onion, olive oil, and a generous amount of pepper.
- Drain the pasta in a colander and run it under a cold tap until cooled.
- Stir the dressing into the pasta along with the cucumber, tomatoes, basil, feta (if using), and olives (if using). Serve.
Notes
- Use cold water to cool the pasta quickly after cooking to prevent it from becoming mushy and to stop the cooking process.
- Add the dressing to the pasta while it’s still slightly warm for better absorption of flavors.
- Chop the vegetables into small, even pieces so that each bite has a good mix of ingredients.
- Season the salad with salt and pepper just before serving to ensure the flavors are balanced and fresh.
- Adjust the amount of lemon juice and olive oil to your taste, especially if you prefer a tangier or richer dressing.