Mediterranean Fusilli Pasta Salad
Made with colourful vegetables, olives and Piknik Çiftlik Cheese (45%), this pasta salad is an easy choice for warm days. Serve it as a light meal or prepare it ahead of time for picnics, barbecues and shared tables.
Products in this recipe
Ingredients
- 1 packet fusilli pasta
- 1 cup red and yellow cherry tomatoes
- 1 cucumber
- ½ cup Kalamata or black olives
- 150–200 g Piknik Çiftlik Cheese (45%)
- Fresh basil leaves
- Microgreens
- 4–5 tbsp extra virgin olive oil
- Juice of ½ lemon
- 1 garlic clove
- 1 tsp dried oregano
- Salt
- Freshly ground black pepper
Directions
Cook the fusilli in a large pot of salted water until al dente.
Drain the pasta. Drizzle it with a small amount of olive oil to prevent it from sticking, toss gently and leave it to cool to room temperature.
Cut the cherry tomatoes in half. Leave the cucumber unpeeled and slice it into half-moons.
To prepare the dressing, whisk together the olive oil, lemon juice, crushed garlic, oregano, salt and black pepper in a small bowl.
Place the cooled pasta in a large salad bowl. Add the cherry tomatoes, cucumber and olives.
Pour over the dressing and gently toss until all the ingredients are evenly coated.
Cut the Piknik Çiftlik Cheese (45%) into large cubes and add it to the salad. Toss carefully one final time so that the cheese keeps its shape.
Finish with fresh basil leaves and microgreens before serving.
