Recipe: Spicy Tomato Pasta Salad

As we head into summer – it's time for fresh, seasonal flavours and a kaleidoscope of colourful ingredients. Make this delicious recipe using locally grown tomatoes for a tasty, satisfying meal with low food miles 

Serves: 6

INGREDIENTS:

500g orecchiette pasta 

500g mixed colour cherry tomatoes, halved

4 baby cucumbers, sliced

2 corn on the cob, kernels sliced

75g pitted green olives, halved

Small bunch of basil, leaves picked

Small bunch of coriander, leaves picked

50g Parmesan

Salt and pepper to taste

For the dressing

4 tbsp mayonnaise

1 tsp Dijon mustard

1 tbsp harissa

3 tbsp olive oil

Juice of 1 lemon

Salt and pepper to taste

METHOD:

1. Cook the pasta according to packet instructions. Drain and rinse with cold water when it’s done.

2. Meanwhile, mix together all of the dressing ingredients in a small bowl. Taste and adjust seasoning if necessary.

3. Once the pasta is cooked, mix together in a large bowl with the cherry tomatoes, cucumber, corn kernels, green olives, and herbs. 

4. Pour over the dressing and toss well. Taste and add more salt and pepper, if necessary.

5. Top with shavings of Parmesan.