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Spanish Pasta Salad | Ensalada de Pasta Murciana

Course Salad
Cuisine Spanish
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 2 cups fusilli pasta 200 grams
  • 2 cage-free organic eggs
  • 1 spring onion
  • 1 large tomato
  • 1 carrot
  • 12 black pitted olives
  • 3 slices Manchego cheese
  • 2 tbsp finely chopped parsley 8 grams
  • sea salt & black pepper


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 tbsp sherry vinegar 8 ml
  • 1 tsp lemon juice 5 ml
  • sea salt & black pepper


  1. Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat

  2. Meanwhile, add 2 eggs into a sauce pan, fill with cold water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes, then drain and rinse under cold water

  3. Once the water comes to a boil in the stock pot, add in 2 cups fusilli pasta, cook until al dente, then drain into a colander, shake off any of the excess water and set aside

  4. Finely dice 1/2 the bulb of a spring onion, finely chop the green leaves, roughly chop 1 large tomato, peel & shred 1 carrot, cut 12 black pitted olives in half, finely chop a handful of fresh parsley and cut 3 slices of Manchego cheese into small cubes

  5. Add the fusilli pasta into a large bowl, along with all the vegetables & cheese, season with sea salt & black pepper

  6. To make the homemade dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, 1 tsp lemon juice and a kiss of sea salt & black pepper, whisk together until well combined

  7. Pour the dressing over the pasta salad and gently mix together until well mixed, cover with saran wrap and add to the fridge for at least 30 minutes

  8. Transfer the pasta salad into a serving dish and top off with the hard boiled eggs, cut into quarters, enjoy!