Pasta Salad

Recipe by Matthew Harwood 

Serves 4  


  • 3 cups uncooked spiral pasta 
  • 1 red pepper, thinly sliced 
  • ½ cucumber, thinly sliced into half moons 
  • ¼ cup thinly sliced spring onions 
  • ½ cup olives  
  • ½ cup sun-dried tomatoes 
  • 1 zucchini thinly sliced  
  • 24 cherry tomatoes cut in half 
  • 250g baby spinach  
  • 2 carrots grated  
  • 1 pack baby mozzarella balls
  • ¾ cup grated parmesan cheese 
  • 4 T chopped parsley 


  • 1/3 c white wine vinegar 
  • ½ teaspoon dried oregano 
  • ½ cup olive oil 
  • 1 T dijon mustard 
  • 1 t crushed garlic  
  • salt & pepper to taste 


  1. Boil a jug of water, once boiled add into a pot, add lots of salt in then cook the pasta for about approx. 10mins. 
  1. While the pasta is cooking, in a large bowl, add all your dressing ingredients and whisk in the olive oil. 
  1. Add the cooked pasta into the salad dressing then mix. 
  1. Cut the vegetables, slice the peppers into sticks. cut the cucumber in half longways. 
  1. Then thinly slice to create half-moons, thinly slice the green onions, and chop parsley. and add all vegetables into the bowl with the pasta and dressing. 
  1. Add parmesan cheese and mix well.