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Jamie's veggie pasta salad recipe

4 ratings

Jamie says: "Brilliantly simple and totally tasty, this portable pasta salad makes the perfect on-the-go lunch, boasts 2 of your 5-a-day and can be thrown together in just 10 minutes flat – a delicious alternative to a lunchbox sarnie. Make this the night before and pop it in the fridge if you want to get ahead, and feel free to scale up or down, depending on who you’re feeding." See method

Serves 4 adults or 6 children
10 mins
376 calories / serving
Vegetarian

Ingredients

300g dried pasta shells
1 cucumber
500g ripe tomatoes
1 bunch of basil
optional: 1 fresh red chilli
extra virgin olive oil
red wine vinegar
125g baby spinach
80g feta cheese

Source of protein which supports maintenance of muscle mass

Each serving contains

Energy
340kj
376kcal 19%
Fat
10g 15%
Saturates
4g 18%
Sugars
9g 10%
Salt
0.8g 13%

of the reference intake
Carbohydrate 57.8g Protein 16.1g Fibre 10.7g

Method

Cook the pasta in a pan of boiling salted water according to the packet instructions.
Coarsely grate the cucumber, squeeze out the excess liquid, then add to a large bowl. Halve and grate in the tomatoes, discarding any skin and excess seeds.
Tear in most of the basil leaves, then finely slice and add the chilli (if using), along with 1 tablespoon of extra virgin olive oil and 1 teaspoon of red wine vinegar.
Drain and refresh the pasta under cold running water, then tip into the bowl and toss everything together well. Season to taste with sea salt and black pepper.
Arrange the spinach leaves over the base of a lunchbox or platter and pile the pasta on top. Scatter over the feta and remaining basil leaves.

TIP: If you have any leftover spinach, try adding handfuls to soups, stews and pasta dishes, or whiz raw into dressings, sauces or smoothies for a veg boost.

See more Jamie Oliver recipes