This bright summery pasta salad makes for easy entertaining.


  • 500g of farfalle, bow pasta

  • 2 mozzarella balls medium sized and diced

  • 100g of pitted black olive, halved

  • 100g of Italian vine cherry tomatoes, halved

  • 100g fresh basil

  • 2 sticks of celery, finely chopped

  • 1 clove of garlic, finely chopped

  • 8 tbsp of extra virgin olive oil

  • salt and pepper to taste


  • 1.

    First cook the pasta in salted boiling water and when it’s al-dente, drain and allow to cool.

  • 2.

    In the mean time in a large bowl place the diced mozzarella, olives, tomatoes, celery, olive oil, salt and pepper and mix well.

  • 3.

    Break the basil leaves with your hands and add them to the mixture along with the pasta. Mix everything together and leave to marinate for 10 minutes before serving.

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