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Recipe video above. This is the big-batch pasta salad I make when I'm short on time. The trick that puts this into guest-serving territory is to toss the hot, freshly cooked pasta in the dressing. You will be shocked how much flavour it absorbs!Do this, and it's delicious no matter what you add in. My combination is the bare minimum that delivers everything I seek in a pasta salad. There's no need to add a gazillion ingredients!Workflow - Chop the veg and make the dressing while the pasta is cooking. This will cut down active cook/prep time to 15 minutes.
View original recipe on recipetineats.comCook pasta until soft, toss with 2/3 Dressing, cool. Toss with everything else except basil, then add basil. Serve!
Dressing - Shake the Dressing ingredients in a large jar. It should be sharp, the flavour mellows once tossed.
Cook pasta until soft - Bring a large pot of salted water to the boil. Cook the pasta until it is very soft, about 2 - 3 minutes longer than the time on the packet but taste to check because packet directions have been known to lie! Pasta firms up when it's cold (nobody likes hard, cold pasta!), so cook the pasta until extra soft.
Flavour soak - Drain the pasta very well, shaking off excess water. Transfer into a large bowl. Give the Dressing a good shake then pour over about two-thirds. Toss well, then leave the pasta to soak up the dressing as it cools (~40 minutes).
Toss - Add the tomato, cucumber, feta and olives. Pour over the remaining Dressing. Toss well. Add basil, toss again.
Serve - Tumble into big serving bowl. Dig in!
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