Spanish Pasta Salad | Ensalada de Pasta Murciana

Step 1

Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat

Step 2

Meanwhile, add 2 eggs into a sauce pan, fill with cold water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes, then drain and rinse under cold water

Step 3

Once the water comes to a boil in the stock pot, add in 2 cups fusilli pasta, cook until al dente, then drain into a colander, shake off any of the excess water and set aside

Step 4

Finely dice 1/2 the bulb of a spring onion, finely chop the green leaves, roughly chop 1 large tomato, peel & shred 1 carrot, cut 12 black pitted olives in half, finely chop a handful of fresh parsley and cut 3 slices of Manchego cheese into small cubes

Step 5

Add the fusilli pasta into a large bowl, along with all the vegetables & cheese, season with sea salt & black pepper

Step 6

To make the homemade dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, 1 tsp lemon juice and a kiss of sea salt & black pepper, whisk together until well combined

Step 7

Pour the dressing over the pasta salad and gently mix together until well mixed, cover with saran wrap and add to the fridge for at least 30 minutes

Step 8

Transfer the pasta salad into a serving dish and top off with the hard boiled eggs, cut into quarters, enjoy!