Rice & Pasta

Summer Pasta Salad

Quick, easy and colourful, this popular pasta salad is perfect to throw together for a summer barbecue, picnic or alfresco lunch.

Prep Time:
Cook Time:

How to Cook

  1. Cook the pasta following the directions on the packet. Drain, rinse under cold water then drain well.
  2. Blanch the asparagus in a saucepan of boiling water for 2 to 3 minutes. Drain, rinse under and drain well.
  3. Place the pasta in a large bowl. Toss the dressing through.
  4. Add the asparagus, chorizo, semi-dried tomatoes and olives. Toss gently then garnish with basil leaves.
  5. To prepare the dressing, combine all ingredients in a small bowl.


  • 300 g penne, bows or other pasta shapes
  • 1 bunch asparagus, cut into pieces
  • 1 chorizo sausage, chopped
  • ½ cup semi-dried tomatoes, chopped
  • ¼ cup pitted black olives
  • ¼ cup basil leaves

  • Dressing:
  • ½ tsp Gregg's Rubbed Sweet Basil
  • 1 tsp Gregg's Crushed Garlic
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp honey

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