Delia Smith Pasta Salad Recipe

This is a classic British-style pasta salad with a creamy mustard dressing, plenty of crunch, and a little extra depth from oven-roasted tomatoes and peppers. The texture is exactly what you want for picnics and buffets, tender pasta, crisp veg, and a dressing that clings to every twist. It’s genuinely easy, with simple prep and no tricky techniques. Total time is about 1 hour, including a short chill so the flavours settle.

Ingredients

For the pasta

• 300g fusilli or penne
• 1 tsp fine salt (for the pasta water)

For the roasted vegetables

• 200g cherry tomatoes, halved
• 1 red pepper, deseeded and sliced
• 1 tbsp olive oil
• 1/2 tsp dried oregano

For the salad mix-ins

• 120g sweetcorn (drained canned, or cooked frozen)
• 1/2 cucumber, diced
• 2 celery sticks, finely sliced
• 4 spring onions, finely sliced
• 80g black olives, halved (optional)
• 2 tbsp chopped fresh parsley or basil

For the creamy mustard dressing

• 90g mayonnaise
• 90g Greek yogurt or crème fraîche
• 1 1/2 tbsp Dijon mustard
• 1 tbsp white wine vinegar or lemon juice
• 1 small garlic clove, finely grated (optional)
• Salt and black pepper, to taste

How to Make Delia Smith Pasta Salad Recipe

Prepare the oven

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the vegetables roast evenly and pick up a little colour.

Mix the dressing

• Whisk the dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt (or crème fraîche), Dijon mustard, vinegar (or lemon juice), and garlic if using. Season with salt and black pepper, then set aside.

Bake the vegetables

• Roast the tomatoes and pepper: Tip the cherry tomatoes and sliced red pepper onto a baking tray. Drizzle over the olive oil, sprinkle with oregano, and toss to coat. Roast for 10 to 12 minutes, just until softened with a little caramelisation at the edges.
• Cool the veg: Slide the roasted vegetables onto a plate so they cool faster. You want them barely warm before they go into the salad.

Cook and cool the pasta

• Boil the pasta: Bring a large pan of water to the boil and add the salt. Cook the pasta until just tender, then drain well.
• Cool it quickly: Spread the drained pasta out on a wide tray for 10 minutes to steam-dry and cool. This helps the dressing cling instead of sliding off.

Assemble and chill

• Combine: Add the cooled pasta to the bowl with the dressing. Tip in the roasted tomatoes and pepper, sweetcorn, cucumber, celery, spring onions, olives (if using), and herbs.
• Stir gently: Mix until everything is evenly coated. Taste and adjust seasoning. If you like a sharper finish, add a tiny squeeze of lemon.
• Chill: Cover and refrigerate for 30 minutes before serving. It tastes best once the pasta has had a chance to drink in the dressing.

Tips

Why does my pasta salad turn dry in the fridge?

Pasta naturally absorbs dressing as it sits. If you know you’ll be serving it later, hold back 2 to 3 tablespoons of dressing and stir it through just before serving, or loosen with a splash of water or an extra spoonful of yogurt.

How do I stop the pasta sticking together?

Drain well, then spread it on a tray so steam escapes quickly. Once it’s just warm, mix with the dressing. Dressing a hot, steamy bowl of pasta can turn the sauce thin and encourage clumping.

Can I skip roasting the vegetables?

Yes. You can use raw diced pepper and extra cucumber for crunch, or swap in jarred roasted peppers. Roasting simply adds a deeper, slightly sweet flavour that makes the salad taste more rounded.

How do I keep the salad crisp for a buffet?

Keep it chilled until the last minute and avoid overmixing delicate veg. If it’s a warm day, sit the serving bowl inside a larger bowl filled with ice packs.

Serving Suggestions

• Alongside grilled chicken, sausages, or burgers at a BBQ
• With salmon, prawns, or tinned tuna stirred through for a quick lunch
• As part of a picnic spread with quiche, sausage rolls, and fresh fruit
• With garlic bread and a green salad for an easy midweek dinner

Storage

Room temperature

This salad is best kept cool. Don’t leave it out for more than 2 hours, or 1 hour on hot days.

Refrigerator

Store in an airtight container for up to 3 days. Stir before serving and refresh with a squeeze of lemon or a spoonful of yogurt if it has thickened.

Freezing

Not recommended. The dressing can split and the vegetables lose their crunch once thawed.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 49 g
• Protein: 10 g
• Fat: 17 g
• Saturated Fat: 3 g
• Sodium: 430 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs