A easy summer salad to eat in the sun!
20 minutes - Serves 6
Vegetarian
Ingredients
- 500g orecchiette
- 500g mixed colour Isle of Wight Cherry Tomatoes, halved
- 3 IOW 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
Cook the pasta according to packet instructions. Drain and rinse with cold water when it’s done.
Meanwhile, mix together all of the dressing ingredients in a small bowl. Taste and adjust seasoning if necessary.
Once the pasta is cooked, mix together in a large bowl with the cherry tomatoes, cucumber, corn kernels, green olives, and herbs. Toss with the dressing. Taste and add more salt and pepper, if necessary.
Top with shavings of Parmesan.
