Pasta salad with basil vinaigrette

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , |

Sun-dried tomatoes and olives enhance this delicious pesto-inspired salad which is just as tasty served warm or cold.
When using pasta in a salad, it is important to rinse the cooked pasta with cold water and drain it well. Toss a little oil through the pasta to stop it from sticking together.
Elaborations of a pasta salad are many. You may add slivers of vegetables, a few herb leaves (particularly basil), or other refinements such as sun-drenched tomatoes or olives. Serves dressed with olive oil and lemon juice. So with a little imagination, you can create your own salad recipe!

Cooking Time : Nil.
Preparation Time : 20 mins.

Serves 4.

1 1/2 cups cooked fusilli, page….
1 large tomato, blanched and peeled

2 tablespoons sun-dried tomatoes(soaked and chopped)

8 to 10 black olives, deseeded.
2 tablespoons chopped walnuts
4 tablespoons mozzarella cheese or cheese, thinly sliced
1. Deseed to tomato and cut into thick strips.
2. Toss all the ingredients for the salad except the vinaigrette dressing. Chill sdthe salad for at least 2 to 3 hours.
3. Just before serving, add the dressing to the salad . Mix well. Serve with garlic bread.
If you are using sun-dried tomatoes preserved in olive oil, you do not need to soak them in water.

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