A Simple Summer Dish with Maximum Impact!

We all love rich, indulgent comfort foods in the winter, but with the warmer weather comes the dilemma of what to cook. We still want to be eating home-cooked, delicious food, but need a lighter, fresher spin.

We think this recipe is great to make in the summer months. A firm favourite with all the family, old and young alike, it also travels well and requires very little kitchen time – perfect if you want to be in the garden, taking in the sunshine rather than labouring over the hob.

Individual Layered Pasta Salad– Serves 2.


Pasta, 170g
Olive Oil, 2 Tsp
Basil Pesto, 4 Tbs
Sundried Tomatoes, 60g, Sliced
Baby Plum Tomatoes, 170g, Halved
Mozzarella, 100g, Cubed
Kalamata Olives, 2 Handfuls, Halved
Salami, 10 Slices
Spinach Leaves, 2 Handfuls
Salt and Pepper, to season.


Cook the Pasta according to package instructions, drain, rinse under cold water to cool, and drain again.

Toss the Pasta with Olive OilBasil Pesto, and Sundried Tomatoes, season with salt and pepper to taste.

Split the mixture into two even portions and place each in a jar.

Add the remaining ingredients in each jar in layers, the Baby Plum Tomatoes,  SalamiKalamata Olives Mozzarella and ending with the Spinach leaves.

Before eating, give the jar a shake to combine all of your ingredients and enjoy!

We would recommend this dish for easy packed lunches, picnics and to accompany summer barbeques. We can’t promise sunshine this summer, but we can guarantee this Individual Layered Pasta Salad will delight!

The Diforti Brothers.


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