If you’re throwing a picnic in the park or lunch in the garden then don’t forget our Balsamic JAZZ™ Apple Pasta Salad. So simple to make and absolutely perfect when enjoyed on a hot summers day. It keeps well in the fridge too so ideal for children’s lunchboxes!


450g fusilli pasta
½ red onion, halved and then thinly sliced on a mandoline
1 handful of cherry tomatoes, halved
1 cucumber, halved lengthwise and then thinly sliced
¼ lb pepper jack cheese, cut into thin 1 inch strips
1 bunch of basil, thinly sliced
1 JAZZ™ apple, quartered and thinly sliced

For the dressing:
⅔ cup extra virgin olive oil
⅔ cup balsamic vinegar
2 finely chopped shallots
2 tsp dijon mustard
1 tsp salt
40 turns fresh cracked pepper


  • Bring a large pot of salted water to a boil and stir in pasta.  Cook until tender.
  • Drain pasta and then rinse with cool water for 20 seconds or so.  Set aside.
  • Whisk together all ingredients for the dressing and then toss with pasta to coat. Let sit a few minutes, and then toss again with the dressing.  Repeat a few times to let the pasta soak up a little bit of the dressing.
  • Fold in remaining ingredients and serve room temperature or chill in refrigerator*.
  • *If kept cold in refrigerator, take pasta salad out 30 minutes before serving to let the dressing loosen or you can warm slightly in the microwave to speed up the process.