Pasta Salad
Pasta Salad

This is my take on one of my mothers go-to recipes. If it's in the fridge when I swing by...I devour it.. Fresh, simple, fast and packed with explosive flavour!


Serves 2-4

Prep time :15 minutes

Cook time: 7 minutes


1 lb dried spaghetti

3 cloves garlic-minced

1 Tbsp Dijon mustard

2 Tbsp red wine vinegar

1 Tbsp lemon juice

1 cup (250 ml) canola oil

1 tsp salt

½ tsp pepper

¼ cup toasted pine nuts (optional)

1 cup halved cherry tomatoes

3/4 cup fresh or frozen peas

½ cup grated parmesan cheese

¼ cup parsley chopped

¼ cup capers drained and dried

½ cup (125ml) canola oil


  1. Cook spaghetti in a large pot of boiling salted water for 7 minutes
  2. While pasta is cooking, in a small bowl add minced garlic, minced anchovy, Dijon mustard, red wine vinegar, lemon juice salt and pepper mix well
  3. Slowly drizzle in 1 cup of canola oil stirring constantly with a whisk until combined
  4. Heat ½ cup of canola oil in a small pan over medium heat until starting to ripple and slightly smoke, add in dry capers and fry until they stop bubbling and are crispy about 2-3 minutes. Strain out of oil and let drip dry on a paper towel.
  5. Once pasta is cooked and drained add the hot noodle to the dressing and toss
  6. Add the halved cherry tomatoes, peas, parsley and grated parmesan and toss.
  7. Eat while hot, garnish with more parsley and the crispy capers.

chef spencer in action!