Tricolour Pasta Salad Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), halved | |
| 375 g tri-colour pasta spirals | ||
| 1 tablespoon olive oil, extra | ||
| 3/4 cup sun-dried tomatoes in oil, drained | ||
| Pitted black olives | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 100 Gram | |
| Artichoke hearts | 1 Cup (16 tbs), quartered | |
| Basil leaves | 1/2 Cup (16 tbs), shredded | |
Directions
COMBINE OLIVE OIL, vinegar and garlic in a small screwtop jar.
Shake well to mix and allow to stand 1 hour.
1.Cook pasta in a large pan of boiling water until just tender.
Drain and toss with extra olive oil while still hot.
Cool completely.
2.Cut sun-dried tomatoes into fine strips and cut olives in half.
Cut parmesan cheese into paper-thin slices.
3.Place pasta, tomatoes, olives, cheese, artichokes and basil in a large serving bowl.
Pour dressing over, remove garlic pieces, and toss to combine.
Serve immediately.
Shake well to mix and allow to stand 1 hour.
1.Cook pasta in a large pan of boiling water until just tender.
Drain and toss with extra olive oil while still hot.
Cool completely.
2.Cut sun-dried tomatoes into fine strips and cut olives in half.
Cut parmesan cheese into paper-thin slices.
3.Place pasta, tomatoes, olives, cheese, artichokes and basil in a large serving bowl.
Pour dressing over, remove garlic pieces, and toss to combine.
Serve immediately.
Chef
