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    You are in: Home / Recipes / Jamie Oliver's Best Pasta Salad Recipe
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    Jamie Oliver's Best Pasta Salad

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on October 06, 2002

      A great light and fresh tasting pasta salad. It's great to find one that doesn't contain mayo for a change. I did add an extra clove of fresh crushed garlic to the dressing as the boiled garlic didn't have much flavour left in it. I used chopped seeded tomato instead of the cherry tomatoes as it was all I had and added a little bit of chopped yellow capsicum too. I was serving a very fussy eater who loved it and came back for more the next day! A keeper recipe.

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    • on December 19, 2008

      This has to be the best pasta salad I've ever tasted and how a pasta salad is meant to be made. The addition of the garlic is truly inspired and it is so subtle but lifts the recipe to a another level. It tastes so fresh and alive in your mouth, no prepacked ingredients just beautiful fresh produce you can't go wrong. Use your best extra virgin olive oil for this one. Thanks Mirj, this is now my favourite salad.

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    • on March 26, 2004

      This is a great salad I needed a salad I could make ahead so when company comes I don't have so much to do at the last minute. This salad exceeded my expectations! It is simple, elegant, tasty, quick, and can be made in advance. I served this salad cold and I added some fresh broccoli florets. I used grape tomatoes cut in half and left out the yellow tomatoes.

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    • on September 02, 2012

      I loved this pasta salad. I'm used to heavy, thick italian dressings on pasta salad, so this was light and delicious. I've only made it once, and think the 7 tbs of extra virgin olive oil might be a little too much. So next time i'll cut that back a little. I would suggest starting out with 5-6, then tasting as you go. But overall, looked beautiful, deliciously light. I added fresh broccoli and fresh yellow squash instead of olives and cucumbers.

      In my opinion, the fresh garlic and basil is key!

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    • on June 15, 2012

      After reading such great reviews, I had high hopes for this pasta salad and I really tried to like it. The ingredients sounded like a delicious combination when I read them, however, I found this to be extremely bland. I used good summer produce from my local organic farmer's market and a good quality olive oil. There was really just no taste or flavor at all. Neither my husband or my 4 year old (who LOVES pasta salad) liked it either.

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    • on July 31, 2011

      I loved this salad! I doubled the garlic, left out the cucumber and olives, and added colored capsicum and baby mozzarella. Yum - thanks Mirj!!

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    • on July 10, 2010

      A bit bland for my taste. The dressing would be much better with a green salad, I think.

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    • on May 15, 2010

      Very light and yummy. I wanted to give it a bit more flavor so I added a couple extra cloves of raw garlic & some anchovies to the dressing. A healthy winner!

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    • on October 29, 2009

      Very good. It's a nice light tasting salad.

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    • on July 06, 2009

      I made this pasta for a BBQ - it was so simple yet wonderfully refreshing to taste. A great dish to serve to the crowds.

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    • on June 07, 2009

      Very nice. Balanced. Not exciting, but tasty and pretty. Subbed farfalle for small shells, Added fresh parsley. Diane

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    • on May 26, 2009

      Fabulous! Beautiful in appearance and naturally gourmet in taste.

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    • on March 19, 2009

      This is so fresh and tasty. My new favorite pasta salad.

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    • on August 19, 2008

      One of my favorite dishes - Jamie always gets the credit of course!!! I serve this alot with barbeque (very popular here in KC)

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    • on June 20, 2008

      I have made this recipe multiple times and have been very pleased with it each time. I add small fresh mozzarella balls (sometimes cut in half) and I also add chopped yellow and orange bell pepper. I have doubled the recipe and it's worked great. We will continue to make this great recipe.

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    • on February 05, 2007

      This made a great summer supper! I accidentally overcooked the garlic - which toned down the flavour slightly (the garlic flavour definitely enhances the dish), but it was still good. I also used about half the quantities of oil and vinegar (I think 7 tablespoons would have been way too much). I served with spelt shell pasta which lent a nice nutty flavour to the dish. Super easy and delicious!

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    • on August 11, 2004

      I also added broccli florets and left out the yellow tomatoes. I used bowtie pasta instead of small shells. It was great, the flavors were mellow and it looked beautiful.

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    Nutritional Facts for Jamie Oliver's Best Pasta Salad

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.5
     
    Calories from Fat 162
    43%
    Total Fat 18.0 g
    27%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 99.0 mg
    4%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.4 g
    13%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    white wine vinegar

    Detailed Nutrition Values About Nutrition Info

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