A meal in themselves, pasta salads are endlessly versatile with a minimum of slaving over a hot stove. There are some simple rules to keep in mind: don't overdress them and don't serve them too cold, otherwise the ingredients lose their flavour.
150g gnocchetti pasta
70ml olive oil
4 sprigs rosemary, leaves removed
2 x 150g salmon fillets, pinboned and skinned
8 red radishes
1 lemon, juiced
2 tbsp whole grain mustard
1 tbsp honey
salt and pepper
150ml extra virgin olive oil
Handful of washed baby cos leaves
Cook the pasta in lots of well-salted boiling water until well cooked – it should be just past al dente so when it cools it's not chewy.
Heat a medium frying pan, add the olive oil and when hot add the rosemary leaves. When they start to crackle, add the salmon fillets and cook for three minutes on each side on a medium heat. Set aside to cool, reserving the oil and rosemary.
Cut the radishes into half-centimetre sticks and the bocconcini in half and set aside. Put the lemon juice, mustard, honey, salt, pepper and extra virgin olive oil in a jar, fasten the lid and shake well.
Mix the pasta, bocconcini, radishes and a few cos leaves in a bowl and dress well. In a shallow serving bowl, line the edges with remaining cos leaves, spoon in some of the dressed pasta and break some cooked salmon over the top with some of the rosemary oil.
Repeat this process with the pasta, salmon and the rest of the rosemary oil until the bowl is full and serve.
For pasta salads I go for open shaped pasta such as shells or orecchiette as they hold dressings and other parts of the salad well.