Caprese Pasta Salad

If you’re looking for the perfect alternative to soggy sarnies for your work lunch then this recipe is for you. It makes three portions so you can have it for dinner and then take in the leftovers.

Ingredients

175g fusilli (or your preferred pasta shape)

150g packs Boursin

Garlic & Herbs cheese

25g fresh basil (10g of which are finely chopped, 15g are roughly chopped)

1 lemon, zested and juiced

Method

2 tbsp extra virgin olive oil

1 tsp Dijon mustard

Half a tsp clear honey

50g spinach, washed

150g cherry tomatoes, quartered

Step 1 Cook pasta to packet instructions. Meanwhile, use a teaspoon to roughly divide the cheese into 10 portions.

Step 2 Mix the finely chopped basil with the lemon zest on a plate. Use clean hands to roll the cheese into balls, then roll in the basil and lemon zest to coat. Set aside.

Step 3 In a small bowl, combine the olive oil, half the remaining basil, the lemon juice, Dijon mustard and honey. Season with pepper.

Step 4 When the pasta has cooked, drain and tip into a large serving bowl. Add the dressing, spinach, cherry tomatoes and remaining basil and toss to fully combine. Add the cheese balls and gently stir through the salad before serving. Will keep covered in the fridge for up to two days (perfect for lunchtime leftovers!)

You can find more summer recipes here.