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Puttanesca Pasta Salad

4.3
6
Notes
15 mins cook
We love puttanesca pasta. And we love salads. We've combined the two here for a fresh and fierce lunch or dinner recipe.
Elena Silcock

Elena Silcock

Puttanesca Pasta Salad Recipe
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Serves
4
Rigatoni
Cherry Tomatoes
Kalamata Olives
Capers
Parmesan
Parsley
Chilli Flakes
Lemon
Olive Oil

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    Notes
    (6)

    K
    Katie P.
    6 days ago
    Delicious. Personally I think the lemon is fine, I even added the zest of half to mine. I'd increase the amount of tomatoes next time and also include a few anchovies so it is closer to the traditional recipe. I didn't weigh out the cheese, just grated until it looked right, I def' wouldn't skip this as one comment suggests. Very generous portion sizes, but you won't be sad having left overs.
    E
    Emma E.
    12 days ago
    very nice, used less lemon as comments advised. But I feel that 1 portion is enough for 2! I halved the recipe down to 2 portions and I will be eating this all week!
    H
    Helen U.
    a month ago
    I really enjoyed this but would use less olives and more capers
    M
    Minnie P.
    2 months ago
    Made this for lunch during a heatwave and it was perfect. Took the advice below and reduced the lemon a tad but I think you could do a whole one. Invest in some quality tomatoes.
    A
    Alice R.
    3 months ago
    Really nice recipe, but I agree with the comments about the lemon. And I can't believe I'm saying this but I don't think the parmesan is necessary! Maybe finally grated over shaved might be less overpowering.
    M
    Marcus R.
    a year ago
    The lemon overpowered things a little for me - though maybe it was a big lemon!

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