15-min pasta salad

📝 Ingredients

• 70 g short pasta (farfalle, penne or fusilli — the spirals hold the dressing)
• 80 g cherry tomatoes, halved
• ½ cucumber, cut into half-moons
• 40 g canned sweetcorn, drained
• 30 g pitted black olives, sliced
• 40 g mozzarella or feta, diced
• 2 tbsp olive oil
• 1 tbsp white wine vinegar or lemon juice
• 1 tsp Dijon mustard
• Salt, pepper, basil or oregano, garlic powder

🍴 Utensils

• Saucepan
• Large bowl
• Small bowl or jar for the dressing
• Colander

📖 Steps

1. Cook the pasta in a large pot of well-salted water according to the packet. Cook it 1–2 min longer than for a hot dish: in a cold salad, pasta should be slightly softer.
2. Drain and immediately rinse under cold water for 1–2 min to stop the cooking and keep the pasta from sticking. Shake well.
3. Make the dressing in the small bowl: mix mustard, vinegar, salt, pepper and garlic powder. Emulsify by drizzling in the olive oil while whisking constantly.
4. In the large bowl, toss the cooled pasta with the dressing while still slightly warm — it absorbs it better that way.
5. Add the cherry tomatoes, cucumber, sweetcorn, olives and cheese. Mix gently so the pieces don't break.
6. Taste and adjust the seasoning — a cold salad usually needs more salt than a hot dish.
7. Ideally, chill for 30 min before serving to let the flavours develop. Sprinkle with fresh herbs just before serving.