15-Minute Mediterranean Pasta Salad

15 mins
Serves 1
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Directions

  1. 1Boil salted water and cook pasta for 7–9 minutes until al dente.
  2. 2Drain the pasta, reserving some of the cooking water.
  3. 3Rinse the pasta under cold water.
  4. 4Crush garlic, walnuts, chilli flakes, and salt in a pestle & mortar (or finely chop them).
  5. 5Heat olive oil in a pan and cook the walnut mix and tomatoes for 5 minutes until fragrant and softened.
  6. 6Remove the pan from the heat.
  7. 7Stir in the pasta, preserved lemon, olives, artichokes, basil, more olive oil, and a splash of pasta water.
  8. 8Season well and toss.
  9. 9Serve in bowls, topped with extra basil.

Ingredients

  • 150 g short pasta
  • 1 clove garlic, peeled
  • 1 handful walnuts, roughly chopped
  • 1 pinch dried red chilli flakes
  • 1 packet cherry tomatoes, halved
  • 2 preserved lemons, finely chopped
  • 100 g Kalamata olives, stones removed
  • 100 g artichoke hearts, roughly chopped
  • 1 large handful basil, roughly chopped
  • extra virgin olive oil
  • flaky sea salt
  • black pepper

Equipment

pestle & mortarpanbowls

Tips

  • Delicious served hot and cold.
  • Store leftovers in the fridge for weekday lunches.
15-Minute Mediterranean Pasta Salad | Clip Recipe