Jamie Oliver is a British chef who became famous around the world thanks to his television shows The Naked Chef (1999) and Jamie Oliver's Food Revolution (2010–11). He is also the author of a number of cookbooks that cover a wide range of topics related to the culinary arts. Oliver was born on May 27, 1975, in Clavering, Essex, England. If you're looking for anything to offer with tuna, he's famed for his pasta salad dish. JAMIE OLIVER'S BEST PASTA SALAD RECIPE IS HERE. A recipe for tuna pasta salad can be found in Jamie Oliver's Super Food Family Classics cookbook. 
The tuna provides us with a healthy dose of vitamin D, which in turn enables our bodies to better absorb the calcium that is found in the feta cheese and natural yogurt, which are the key ingredients in this creamy and delectable salad. PREPARATION TIME 25 MINUTES This recipe for tuna pasta salad comes from Jamie Oliver's Super Food Family Classics and is great for packing up for a lunch on the go or taking on a picnic. Ingredients SERVES 4 INGREDIENTS 1 red onion, small in size 2 lemons 250g dry pasta shells 350g broccoli 1 piece of bread made with all whole grains (50g) About one-fourth of a teaspoon of cayenne pepper 1 cucumber a half bunch of fresh chives or dill, chopped finely (15g) 4 teaspoons of unsweetened natural yogurt 2 cans of tuna, each containing 120 grams and packed in spring water, sourced from sustainable fisheries 50g feta cheese METHOD Step 1 After peeling and chopping the onion into very small pieces, throw it in a big bowl with some sea salt and black pepper, and then pour all of the lemon juice over it. Set this aside. Step 2 Cook the pasta in a big pot of water that has been salted and brought to a boil. Follow the directions on the package. Step 3 Remove the broccoli florets off the stem and chop them. Remove the tough end of the stalk, cut the stalk in half lengthwise, and then toss it in with the pasta so it can finish cooking together. After chopping the florets into bite-sized pieces and waiting until the very last minute to add them to the water, the raw flavor of the vegetables will be removed. Step 4 In the meanwhile, grind the bread and cayenne in a food processor until you have fine crumbs. Next, toast the crumbs in a dry non-stick frying pan over medium heat until they are brown and crispy, stirring them often. 
Step 5Remove the cucumber's peel, cut it in half lengthwise, scrape off the stringy center, and then slice it very thinly. Step 6 Chop the herbs into very small pieces. After combining the yogurt and the onion that has been seasoned with lemon, add the cucumber and the herbs. Step 7 After draining the pasta and the broccoli, finely cut the broccoli stem and add it, along with the rest of the ingredients, to the dish containing the dressing. Step 8 After draining and flaking the tuna, adding it to the mixture, mixing everything together well, then seasoning it to perfection is the last step. Step 9 To serve, divide the soup among the bowls and top each with a scattering of crumbled feta and the hot, crispy crumbs. 
pasta salad jamie oliver
This vibrant and refreshing pasta salad will be available throughout the summer.Cooking takes relatively little work, and the final product is excellent. Because my tomato plants aren't yet ready to give fruit, I have to purchase cherry tomatoes from a seller at the local farmer's market After being cooked in the dressing and mashed with the vinegar, the garlic cloves are the secret ingredient that makes this dressing so delectable. As a result, the salad is a significant improvement above the conventional pasta salad that would ordinarily be offered. It is both healthful and unburdening, but it also has a strong addictive nature. 
This is the "best" pasta salad, according to Jamie Oliver, who is almost always correct about whatever he says: Cherry tomatoes are available in many hues, including red, yellow, and green, and are all heritage varieties (about 2 lbs) 3/4 pound shelled pasta, which equals about 12 ounces Three different garlic clove chunks About a handful of finely chopped Kalamata olives 1 small cucumber, sliced into snack-sized pieces a smattering of finely chopped fresh basil leaves a handful of chives, chopped into points 1 and 1/2 teaspoons white balsamic vinegar (I probably use more) 8 tbsp extra virgin olive oil, ideally of high quality (I just drizzle it in) pepper and salt Bring a big saucepan filled with salted water to a boil. Cook the pasta until it reaches the "al dente" stage in a pot of boiling water, then drain and rinse it under cold water to halt the cooking process. Set aside the garlic so that it may be included in the dressing later. Transfer the pasta to a bowl once it has finished cooking. Place in the bowl chunks of tomato, olive, chive, basil, and cucumber approximately the size of the pasta. Squeeze the garlic cloves out of their skins and pound them with a pestle and mortar to make a paste. Include the vinegar, oil, and spices in the meal. Drizzle this over the salad, and if you want a bit more heat, sprinkle some more on top. 
It is recommended that pasta salads be served at room temperature, and the great majority of pasta salads should be served in this manner. There's no getting around the fact that the Naked Chef is among our most admired chefs. The dude is a pro in the kitchen and understands how to get things done. Because we like pasta almost as much as we adore Jamie Oliver, we have compiled a list of the 15 finest pasta recipes that he has ever created. Get ready to indulge in some delicious carbohydrates.