Why choose lemon-pressed olive oil for your pasta salad?
When you want to give a pasta salad some real character, lemon-pressed olive oil is the natural choice. Made by milling fresh lemons together with the olives during extraction, it brings a unique freshness, without the artificial edge of conventional flavoured oils. Using this kind of oil in a pasta salad means making the most of September flavours: tomatoes, courgettes, basil, mozzarella and, of course, pasta cooked al dente.
To discover a quality lemon-pressed olive oil, explore this artisan selection. You can also personalise your bottle or give one to someone close to you through the personalisation service.
Seasonal ingredients for a perfect pasta salad
September still brings plenty of beautiful summer vegetables: make the most of them! Here are the ingredients to go for:
- Short pasta (penne, fusilli or farfalle)
- Cherry tomatoes at their seasonal best
- Crisp courgettes
- Mozzarella di bufala
- Fresh basil
- Lemon-pressed olive oil
- Sea salt, black pepper
For a more indulgent touch, add a few pitted black olives in olive oil (discover them here).
The recipe, step by step
1. Cooking and preparing the pasta
Cook the pasta in a large volume of salted water, following the stated time so it stays al dente. Drain, rinse under cold water to stop the cooking, then set aside in a large bowl.
2. Preparing the vegetables and assembling
- Cut the cherry tomatoes in half.
- Slice the courgettes into thin half-moons (raw or quickly pan-fried, as you prefer).
- Cut the mozzarella into cubes.
- Chop the basil.
Add all the ingredients to the cooled pasta. Season generously with the lemon-pressed olive oil, a little salt and some pepper.
For an even sunnier version, add a few rocket leaves and a drizzle of white balsamic vinegar.
3. Mixing and resting
Mix gently, cover and leave to rest somewhere cool for at least 30 minutes so the flavours can come together.
Tips and variations to make the pasta salad your own
- Swap the mozzarella for feta or ricotta salata to vary the textures.
- Add diced grilled red pepper or marinated artichokes.
- For a gluten-free version, go for legume-based pasta.
- Think about serving it in small glasses for an aperitif or a buffet.
Discover more ideas for personalising your olive oil experience on the bottle configurator.
Frequently asked questions about pasta salad with lemon-pressed olive oil
How much lemon-pressed olive oil should you use in a pasta salad?
Count on around 3 tablespoons for 250 g of cooked pasta, adjusting to the intensity you are after.
Can you make the pasta salad the day before?
Yes, but add the lemon-pressed olive oil at the last moment to keep all of its aromatic freshness.
Which olive oil should you choose if you do not have a lemon-pressed one?
Go for a green, fruity extra virgin, but the pairing will be less lively than with an oil made by milling the lemons with the olives.
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To go further, take a look at the professionals area for formats suited to the restaurant trade, or to personalise your experience at home.
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