Summer Pasta Salad Recipe

A filling salad of pasta and seasonal asparagus,baby marrows and sugar snap peas in a zesty orange dressing.



Prep Time

15 minutes

Cooking Time

10 minutes



Recipe Ingredients

  • 250 g farfalle pasta (bow ties)
  • 1 punnet fresh asparagus tips
  • 2 large baby marrows
  • 8-10 small tomatoes
  • 1 jar or can marinated artichokes
  • ½ punnet of sugar snap peas, halved
  • 1 punnet fresh shelled peas
  • A large handful of fresh flat-leaf parsley
  • Zest and juice of 1 large orange
  • 2 Tbsp white wine vinegar
  • A pinch of sea salt
  • ½ cup olive oil

Recipe Method

  1. Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water to stop it cooking.
  2. Blanch the asparagus in boiling water for 2 minutes until bright green. Drain and shock in iced water to stop it cooking.
  3. Use a potato peeler to cut the baby marrows into thin long strips.
  4. Half or quarter the tomatoes according to their size.
  5. Drain and cut the artichokes into chunks.
  6. Finely chop half of the parsley.
  7. Whisk together the chopped parsley, zest and juice, vinegar, salt and olive oil.
  8. Combine the pasta and vegetables in a serving bowl. Drizzle with the orange dressing. Light toss through and garnish with the remaining fresh flat-leaf parsley.

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