Italian pasta salad recipe
information
Calories per serving 315.
ingredients
225 g (8 oz) pasta twists
75 g (2 3/4 oz) stoned black olives
25 g (1 oz) pine nut kernels
15 g (1/2 oz) fresh basil leaves
1 tablespoon olive oil
1 garlic clove, crushed
2 tablespoons fresh lemon juice
225 g (8 oz) cherry tomatoes, halved
salt and freshly ground black pepper
75 g (2 3/4 oz) stoned black olives
25 g (1 oz) pine nut kernels
15 g (1/2 oz) fresh basil leaves
1 tablespoon olive oil
1 garlic clove, crushed
2 tablespoons fresh lemon juice
225 g (8 oz) cherry tomatoes, halved
salt and freshly ground black pepper
method
1. Cook the pasta according to the packet instructions. This should take about 10 minutes. Drain well.
2. To make the pesto, place the olives, pine kernels, basil leaves, olive oil, garlic, lemon juice and seasoning in a food processor
3. Blend until all the ingredients are chopped evenly and you have a coarse paste.
4. If you don't have a food processor; you can use a pestle and mortar
5. Toss the pesto into the cooked pasta along with the cherry tomatoes.
6. Cover and chill until required.
2. To make the pesto, place the olives, pine kernels, basil leaves, olive oil, garlic, lemon juice and seasoning in a food processor
3. Blend until all the ingredients are chopped evenly and you have a coarse paste.
4. If you don't have a food processor; you can use a pestle and mortar
5. Toss the pesto into the cooked pasta along with the cherry tomatoes.
6. Cover and chill until required.
serving amount
serves 4.
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more information
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