Pasta salad

A fresh pasta salad with tomatoes, mozzarella, basil and sweetcorn in olive oil — a bright, vegetarian dish ready in 30 minutes.

Ingredients

• pasta300 g
• tomatoes2 pcs
• mozzarella150 g
• basil1 bunch
• olive oil2 tbsp
• corn100 g

Method

1. Cook the pasta. Bring a large pan of well-salted water to a rolling boil and cook the pasta according to packet instructions — usually 9–11 minutes — until just al dente. You want a little bite left, as it will soften slightly as it cools.
2. Cool pasta quickly. Drain the pasta, then rinse under cold running water to stop the cooking and cool it down completely. Shake off as much water as you can and transfer to a large bowl.
3. Prep the vegetables. Quarter or roughly chop the tomatoes into bite-sized pieces and drain the sweetcorn if using tinned. Tear the mozzarella into irregular chunks — nothing needs to be too precise here.
4. Pick and prepare basil. Pull the basil leaves from the stems and leave smaller ones whole; tear any larger leaves in half. Add the basil, tomatoes, mozzarella and sweetcorn to the bowl with the cooled pasta.
5. Dress and season. Drizzle over the olive oil, season well with salt and pepper, and toss everything together gently so the mozzarella doesn't break up too much.
6. Plate and serve. Taste for seasoning and adjust if needed, then pile into bowls or onto a large serving platter. Serve straight away or leave at room temperature for up to 20 minutes to let the flavours meld.