Ok, I made this pasta salad recipe up the other night...it was pretty easy and yummy, so I thought I would share.
Ingredients -
1 dry lb shaped pasta (i used campanelle)
1 large red bell pepper (capsicum for the rest of the world), washed and cut into 1 inch strips
1 large head brocolli, washed with stalk removed, and cut into small florets
1 can large ripe olives, stoned and cut in half
1 pint grape tomatoes, cut in half
pinenuts - about 4 ounces
fresh basil - about 5 to 6 large leaves
1-2 cloves garlic, finely minced. (i used 1 large and 1 small clove)
white vinegar (I used regular Heinz white vinegar)
olive oil
sea salt
freshly ground black pepper
Boil water and cook pasta per al dente instructions on box.
While pasta is cooking, chop veggies as stated above in the ingredients section.
Drain pasta into a colander and run under very cold water, stirring occasionally, until pasta is cool to the touch. transfer colander to fridge to cool.
In a food processor, mince garlic and then add 1/3 of a cup white vinegar and 5 to 6 basil leaves. Mix until basil is well chopped. Or, alternatively, mince garlic and very finely chop the basil by hand.
Transfer vineger/garlic/basil mix to a small bowl. Add 1/2 cup olive oil, 1 tsp. sea salt and 1/2 tsp freshly ground black pepper. Whisk until combined.
Remove pasta from fridge and transfer to a large mixing bowl. Combine with veggies and pinenuts, then pour dressing over top and stir/toss to coat well.
Serve and enjoy.
ps - this makes lots, but leftovers are great. If your pasta soaks up the dressing while sitting, make up some more to add!
Bookmarks