Drain the pasta in a colander and run it under a cold tap until cooled. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve.
Drain pasta and allow to cool. Add your veggies, meat and cheese. Pour bottle of Italian dressing over pasta and stir. Refrigerate for at least 2 hours before serving.
A warm pasta salad dressed in an enticing potatoes and asparagus sauce and topped with chicken ham, eggs and cheese. A simple, speedy and satisfying meal. Add the stock cube, potatoes, mustard, olive ...
A simple yet flavourful affair that’s lifted by a classic and dependable balsamic dressing. This is a minimalist’s dream. For an equally easy pasta salad, try my charred broccoli pasta salad.