Salads
Pasta Salad with Sun-Dried Tomatoes
An easy pasta salad for lunches and picnics.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 300 g short pasta and 100 g sun-dried tomatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Cook the pasta al dente, drain and cool under cold water.
- Chop sun-dried tomatoes and olives, and grate the garlic finely.
- Toss together with rocket, oil and lemon juice.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.