© J Sainsbury plc 2020
Summer pasta salad with cherry tomatoes, peas and mozzarella
A quick summer pasta salad recipe with fusilli pasta, green peas, juicy cherry tomatoes, hand-torn mozzarella and a scattering of basil leaves that comes together in 25 minutes for a no-fuss midweek meal
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Ready in 25 minutes
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 175g frozen peas
- 350g fusilli pasta
- 360g cherry tomatoes
- 1 tsp olive oil
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely sliced
- 1 ball mozzarella, roughly torn
- 1 lemon, zested
- 7g basil, roughly torn
Method
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1
Cook the peas for 3-4 minutes. Remove with a slotted spoon and set aside. Add the pasta to the water and cook for 10-12 minutes.
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2
Meanwhile, place the tomatoes on a baking tray and drizzle with the olive oil. Grill for 6-8 minutes, or until the tomatoes are just starting to soften.
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3
Gently heat the extra virgin olive oil in a large pan and add the garlic. Cook the garlic for a minute or two, without colouring. When the pasta is ready, drain and add to the pan.
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4
Roughly crush the peas with the back of a fork and add these to the pan with the grilled tomatoes. Add the mozzarella, lemon zest and basil and toss everything well to combine. Season and serve.
