Sun-dried tomatoes and olives enhance this delicious pesto-inspired salad, which is just as tasty served cold.
250 g (8 oz) pasta spirals
4 tomatoes, peeled
60 g (2 oz) 1/2 cup black olives
30 g (1 oz) 1/4 cup sun-dried tomatoes
2 tbsp pine kernels (nuts), toasted
2 tbsp Parmesan shavings
sprig of fresh basil, to garnish
4 tomatoes, peeled
60 g (2 oz) 1/2 cup black olives
30 g (1 oz) 1/4 cup sun-dried tomatoes
2 tbsp pine kernels (nuts), toasted
2 tbsp Parmesan shavings
sprig of fresh basil, to garnish
Basil vinaigrette
4 tbsp chopped fresh basil
1 garlic clove, crushed
2 tbsp freshly grated Parmesan
4 tbsp olive oil
2 tbsp lemon juice
pepper
1 garlic clove, crushed
2 tbsp freshly grated Parmesan
4 tbsp olive oil
2 tbsp lemon juice
pepper
method
1. Cook the pasta in boiling salted water for 10 - 12 minutes until al dente. Drain and rinse well in hot water, then drain again thoroughly.
2. To make the vinaigrette, whisk the basil, garlic, Parmesan, olive oil, lemon juice and pepper until well blended.
3. Put the pasta into a bowl, pour over the basil vinaigrette and toss thoroughly.
4. Cut the tomatoes into wedges. Halve and pit the olives and slice the sun-dried tomatoes.
5. Add the tomatoes, olives and sun-dried tomatoes to the pasta and mix thoroughly. Transfer to a salad bowl and scatter the nuts and Parmesan shavings over the top. Serve warm, garnished with a sprig of basil.
2. To make the vinaigrette, whisk the basil, garlic, Parmesan, olive oil, lemon juice and pepper until well blended.
3. Put the pasta into a bowl, pour over the basil vinaigrette and toss thoroughly.
4. Cut the tomatoes into wedges. Halve and pit the olives and slice the sun-dried tomatoes.
5. Add the tomatoes, olives and sun-dried tomatoes to the pasta and mix thoroughly. Transfer to a salad bowl and scatter the nuts and Parmesan shavings over the top. Serve warm, garnished with a sprig of basil.
serving amount
serves 4 - 6
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