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Mary Berry Pasta Salad Recipe

Mary Berry Pasta Salad recipe
Print Recipe
Print Recipe

Mary Berry’s Pasta Salad is a cold pasta dish made by combining cooked pasta with fresh vegetables, herbs, and a light homemade dressing. The salad can be creamy, herby, or vinaigrette-based, offering a perfect mix of textures and flavours. It’s often served as a side dish but can also stand alone as a wholesome main meal.

Ingredients

  • Pasta (fusilli, penne, or farfalle) – 250g

  • Cherry tomatoes – 150g, halved

  • Cucumber – ½, diced

  • Red onion – ½, finely sliced

  • Sweetcorn – 100g (optional)

  • Red or yellow pepper – 1, chopped

  • Fresh parsley – 2 tbsp, chopped

  • Olive oil – 3 tbsp

  • Mayonnaise – 3 tbsp

  • Dijon mustard – 1 tsp

  • Lemon juice – 1 tbsp

  • Salt and black pepper – to taste

(Optional add-ins: cooked chicken, tuna, boiled eggs, or grated cheese for extra protein and flavour.)

Instructions

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Step 2: Prepare the vegetables

While the pasta cools, chop the tomatoes, cucumber, red onion, and pepper into bite-sized pieces. Add them to a large mixing bowl along with sweetcorn if using.

Step 3: Make the dressing

In a small bowl, whisk together mayonnaise, olive oil, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Adjust the thickness by adding a splash of water if needed.

Step 4: Combine everything

Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top and mix gently until everything is evenly coated.

Step 5: Chill and serve

Refrigerate the pasta salad for at least 30 minutes to allow the flavours to blend. Garnish with fresh parsley before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-pasta-salad/