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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This salad is ideal as a Winter salad with it being served warm. Any small pasta shape can be used-small shells being ideal as it catches the dressing! Ingredients:
8 ounces small shell pasta |
1/2 red pepper, julienned |
1/2 green pepper, julienned |
2 spring onions, diced |
2 tablespoons finely chopped sun-dried tomatoes |
12 black olives, stoned |
2 tablespoons finely torn fresh basil |
2 tablespoons freshly grated parmesan cheese |
1 garlic clove, crushed |
1 tablespoon virgin olive oil |
3 tablespoons red wine vinegar |
1 chili, finely diced (optional) |
fresh ground pepper |
1 pinch sugar |
Directions:
1. Cook pasta in boiling water to Pkt instructions.
2. Drain and keep warm.
3. Place tomatoes, red and green peppers, spring onions (scallions), olives and basil in a large bowl.
4. For Dressing:.
5. Place garlic, oil, vinegar and chill in a screw-top jar; shake well to combine.
6. Season to taste with pepper and a pinch of sugar.
7. Add warm pasta and dressing to salad bowl and toss lightly to combine.
8. Sprinkle with Parmesan cheese and serve whilst pasta is still warm.
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