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Summer pasta salad

Summer pasta salad

Serves 4

Ingredients

  • 200g orecchiette, dried, cooked. See packet for instructions
  • ½ punnet yellow heirloom tomatoes
  • ½ punnet red teardrop tomatoes
  • 2 tomatoes, diced
  • 150g preserved artichoke hearts
  • ½ cup basil leaves, torn
  • ¼ cup parsley leaves, picked
  • 2 tbsp snipped chives
  • 2 lemons, juiced
  • 4 tbsp olive oil
  • Pinch salt
  • Pinch black pepper
  • 100g fiore di latte or goats curd
  • apple cidar vinegar
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Method

  1. Fold pasta with tomatoes, artichokes and herb.
  2. Dress with olive oil, apple cidar vinegar and lemon juice. Season to taste.
  3. Arrange salad in four bowls; crumble Fiore di latte or goats curd over the top & drizzle of the olive oil to finish.
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Notes & Tips

This recipe is from episode 36 of Good Chef Bad Chef series 3.