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