In Go Festive, Lunch

Serves 4 – 6


  • 250g cherry tomatoes
  • 15ml Staffords balsamic vinegar
  • 350g pasta shapes
  • 150g buffalo mozzarella, torn
  • 60g Staffords pitted Black Olives
  • 60g Staffords pitted Green Olives
  • 30ml Staffords Capers in Vinegar, drained
  • ½ can Staffords Artichoke Hearts
  • 30ml flaked almonds, toasted
  • 30ml flat leaf parsley, chopped



  • 15ml Staffords Dijon Mustard
  • 5ml Staffords garlic paste
  • 30ml white wine vinegar
  • 5ml sugar
  • 30ml fresh herbs, chopped
  • 60ml olive oil
  • salt & milled black pepper




  1. Place all of the Vinaigrette ingredients into a small bowl and whisk to combine. Preheat the oven to grill. Toss the cherry tomatoes in balsamic vinegar and arrange in a single layer on a baking sheet lined with foil. Place under the hot grill for 3 -5 minutes, until roasted. Set aside.
  2. Cook the pasta according to packet instructions and drain well.
  3. Whilst still warm, toss the reserved tomatoes, mozzarella, black and green olives, capers, artichoke hearts and vinaigrette together lightly in a bowl. Season to taste with salt and pepper.
  4. Arrange the salad in a serving bowl and top with parsley and toasted almonds. Serve chilled or at room temperature.
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