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Summer pasta salad

Serves 4


  • 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


  • 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.


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

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