Ingredients: llb (450g) farfalle
1lb (450g) mussels
9oz (250g) mozzarella
9oz (250g) ripe tomatoes
3 1/2 oz (100g) olives, pitted
salt and freshly ground pepper
Preparation: Bring 5 litres of salted water to boil in large pot. Add pasta. Cook until al dente. Strain, refresh in cold water and drain. Scrub and clean mussels. Heat 1tbs olive oil in casserole and add mussels. Cook over medium heat for 5-10 minutes. Once opened, shell them. Reserve and strain cooking juices. Blanch, peel and cube tomatoes. Cube mozzarella. Combine all ingredients in a bowl, tossing with olive oil, seasoning, a ladle of the mussels' cooking juices and a handful of basil leaves.
Next week, more pasta salads. Entries are welcome for our new category: cooking with mint. Send your entries to: Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB. The prize will be a bottle of Cabernet Franc 1990 Family Reserve from Francis Ford Coppola's estate in Napa Valley, California, imported by Reid Wines near Bristol.