Summer Pasta Salad


200g orecchiette, dried, cooked. See packet for instructions

½ punnet yellow heirloom tomatoes

½ punnet red teardrop tomatoes

2 tomatoes, diced

150g preserved artichoke hearts

½ cup basil leaves, torn  

¼ cup parsley leaves, picked

2 tbsp snipped chives

2 lemons, juiced

4 tbsp   olive oil

Pinch salt

Pinch black pepper

100g fiore di latte or goats curd

apple cidar vinegar



Fold pasta with tomatoes, artichokes and herb. Dress with olive oil, apple cidar vinegar and lemon juice. Season to taste. Arrange salad in four bowls; crumble Fiore di latte or goats curd over the top & drizzle of the olive oil to finish.