Everyday cooking
Pasta salad with cherry tomatoes and mozzarella
Bow-tie pasta is mixed with tomatoes, mozzarella and a lemon-oil dressing.
- Total time
- 30 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
This pasta salad uses a straightforward lemon and olive oil dressing rather than mayonnaise. Small tomatoes contribute juice, mozzarella adds mild richness and finely sliced celery supplies crunch. Drain the cooked pasta well and mix part of the dressing through while it is still lukewarm. Add tomatoes and cheese once it is no longer hot. Bow-tie pasta looks attractive but needs careful checking at its thick folded centre. The quantities make four side servings or three larger portions for a simple meal. Taste again after a short rest because cooled pasta absorbs both moisture and seasoning.
Method
Step by step
- 01
Boil farfalle
Cook farfalle in plenty of salted water until al dente, following the packet timing. Taste the thick centre of a bow. It should be cooked through while retaining its shape for mixing.
- 02
Add dressing
Drain thoroughly in a colander and transfer to a large bowl. Mix oil, lemon juice, salt and pepper, then fold about two-thirds through the lukewarm pasta.
- 03
Prepare additions
Wash and halve tomatoes. Drain mozzarella and cut into small pieces. Slice celery very thinly and cut spring onions into fine rings. Wash, dry and chop parsley.
- 04
Mix salad
Cool the pasta for about 10 minutes, loosening it once. Gently fold in tomatoes, mozzarella, celery and spring onions without crushing the cheese.
- 05
Season and rest
Add remaining dressing and parsley. Taste and adjust salt if necessary. Stand for 5 minutes, then mix again. Add a little extra oil or lemon juice to taste if the coating seems dry.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Do not undercook the pasta
Very firm pasta seems harder after cooling. Cook genuinely al dente rather than draining well before it is ready. Farfalle need particular attention at their folded centres. Small penne or fusilli are convenient alternatives with more even thickness.
Drain the mozzarella
Remove excess brine before adding cheese so it does not dilute the dressing. Avoid mixing mozzarella into hot pasta if you want separate pieces. For a stronger flavour, replace some with diced mature cheese and reduce the salt accordingly.
Kitchen questions
One more question?
Can I make it ahead?
Prepare pasta and dressing in advance if wanted, adding tomatoes and mozzarella later. Taste before serving because chilled pasta absorbs moisture and seasoning.
Is celery essential?
No. It mainly provides crunch. Small cucumber cubes also work if deseeded and drained well.
