Fettle Pasta Salad

Main courseServes 4

For a quick dish, this pasta salad using Shepherds Purse Cheese’s new Sheep Cheese Fettle is hard to beat.  All of the antipasti vegetable ingredients can be bought in jars from the supermarket or deli and once the pasta is cooked it’s a very quick to assemble and delicious to eat! For more information on Shepherds Purse’s range of award winning cheese including their new Fettle which supports local sheep milk producers, visit their website www.shepherdspurse.co.uk


250g Messicani Authentic Italian pasta.

200g Fettle Cheese
1 red pepper
1 yellow pepper

170g sundried tomatoes
160g artichoke hearts
75ml rapeseed oil or olive oil

Freshly ground salt & pepper

Fresh basil


  1. Prepare the peppers, deseed and cut each pepper into four, brush with oil and place under a
medium heat grill.
  1. Put approx 2 litres of water into a pan and bring to the boil, adding salt and a dash of oil and then the pasta. Cook until the pasta is just soft, but still has good body.
  2. Drain the pasta and rinse under cold water, shake well to remove as much water as possible.
  3. Drain the sundried tomatoes and the artichoke hearts and cut them into small bite size pieces.
  4. When the peppers have been cooked and cooled, cut them into bite size pieces
  5. Cube and crumble the Yorkshire Fettle
  6. In a large serving bowl assemble the pasta salad, add the pasta, peppers, tomatoes and artichokes and mix them together thoroughly.
  7. Pour the oil over the salad and season well and add chopped basil and mix well.
  8. Garnish with small sprigs of Basil