Jamie Oliver Pasta Salad: Italian Pasta and Vegetable Salad
This jamie oliver pasta salad is a bright Italian dish designed for light lunches or picnics. You combine 310 g small shell-shaped pasta with red and yellow cherry tomatoes, pitted black olives, and diced cucumber. The result is a savoury mix where the briny olives and sweet tomatoes contrast with a sharp white wine vinegar dressing. Fresh chives and basil provide a herbal lift to the finished bowl.
You must rinse the pasta under cold running water immediately after cooking for 8–9 minutes. This halts the cooking process to ensure the pasta remains al dente and does not become mushy. Use a mortar and pestle to mash the garlic gently rather than mincing it. This technique releases a sweeter, milder flavour that prevents the raw garlic from overpowering the other vegetables in the vinaigrette.
Jamie Oliver Pasta Salad: Italian Pasta and Vegetable Salad
Recipe cardIngredients
Watch how it's made
Instructions
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Infuse the water
Fill a large pot with water and add a generous pinch of sea salt. Bring the water to a vigorous boil. Add three garlic cloves for 60 seconds to give the water a subtle garlicky aroma, then discard the cloves.
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Cook the pasta
Return the pot to a boil and add the pasta. Cook uncovered for 8–9 minutes until the pasta is al dente. You want it to remain a little firm to the bite so it does not turn mushy when dressed.
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Cool the pasta
Pour the pasta immediately into a colander. Rinse it under cold running water. This halts the cooking process and brings the pasta to room temperature so it does not wilt the fresh vegetables.
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Prepare the vegetables
Transfer the cooled pasta to a large bowl. Dice the cucumber, halve the cherry tomatoes, and slice the olives. Add these to the bowl once the pasta is comfortably cool.
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Mash the garlic
Place softened garlic in a small bowl or mortar and pestle. Mash it gently to release the flavour. Do not pulverise the garlic, as you want a textured paste rather than a smooth puree.
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Whisk the vinaigrette
Combine the mashed garlic, 4 tbsp white wine vinegar, 7 tbsp olive oil, sea salt, pepper, 2 tbsp chives, and 60 ml basil. Whisk until the dressing emulsifies. This ensures the oil and vinegar stay blended.
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Toss and serve
Pour the vinaigrette over the pasta and vegetables. Use a salad spoon to gently toss the mixture. Ensure an even coating of dressing on every shell before serving at room temperature.
Rinse the pasta under cold water immediately after cooking. If you skip this, the pasta continues to cook in its own heat, making the shells soft and sticky. Cooling them quickly locks in the starch and prevents the salad from becoming clumpy.
What to serve with it
Pair this salad with warm, crusty bread or a dusting of grated Parmesan to create a more substantial meal. For added protein, top the dish with thin slices of grilled halal chicken. Garnish with whole basil leaves and a drizzle of extra-virgin olive oil to add a professional visual finish.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not keep this salad at room temperature for more than 4 hours for food safety. Avoid freezing the dish entirely, as the pasta becomes mushy when thawed and loses its firm, al dente texture.
Nutrition per serving
- Calories
- 315
- Protein
- 7.2 g
- Carbs
- 28.4 g
- Fat
- 18.1 g
- Fiber
- 3.6 g
- Sugar
- 5.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use a different type of pasta?
Use small shell-shaped pasta or similar short shapes. These varieties hold the vinaigrette and small vegetable pieces better than long pasta, ensuring you get a balanced mix of flavour in every spoonful.
Why do I need to rinse the pasta in cold water?
Rinse the pasta immediately to halt the cooking process. This prevents the pasta from overcooking and ensures it stays al dente, while also locking in the starch that helps the dressing cling to the shells.
Is this recipe suitable for vegans?
Yes, this dish is vegan. The ingredients are plant-based, but ensure your choice of olive oil is a plant-based alternative if you follow a strict vegan diet.
