In
AuthorJanella
RatingDifficultyBeginner

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

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 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.

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

Directions

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.

Summer pasta salad
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