Maggie Beer

Summer Pasta Salad

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We first served this dish, among others, the night we had a wonderful party to celebrate the tenth birthday of the Pheasant Farm Restaurant. I love the natural ‘saucing’ that occurs when you let tomato, salt, pepper, basil and Extra Virgin Olive Oil sit for a while at room temperature.


Step 1: Core the tomatoes, and then cut them into large dice. Mince the garlic cloves and toss through the tomato with the basil, salt, sugar and 125 millitres Extra Virgin Olive Oil, and then season with pepper. Allow to sit for 2 hours at room temperature for the flavours to meld.

Step 2: Meanwhile, cook the pasta in boiling salted water until al dente according to the manufacturer’s instructions. Drain the pasta, then drizzle with Olive Oil to prevent it sticking and allow to cool to room temperature.

Step 3: Toss the tomato mixture with the penne and taste for seasoning, and then serve.

Step 4: Optional extras; this dish can be extended in a multitude of ways- consider adding finely diced red onion or perhaps anchovy fillets, pitted olives or fresh ricotta or crumbled fetta.


  1. 2 cloves garlic
  2. ½ cup basil leaves torn
  3. 1 tspn salt flakes
  4. 1 tspn sugar
  5. 400g penne
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