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Marinated Pasta Salad

Fresh.n.Natural's picture
I never have enough of my Marinated Pasta Salad! I like pasta by themselves and they dominate my menu on most of the days and when marinated it soothes your palate-so is this Marinated Pasta Salad. It is really very delicious.
  Uncooked pasta shells 1 Pound (455 Gram)
  Extra virgin olive oil 80 Milliliter (1/3 Cup)
  Red wine vinegar 80 Milliliter (1/3 Cup)
  Salt 1⁄2 Teaspoon (3 Milliliter)
For pesto:
  Oil 1 Teaspoon
  Green bell pepper 1 Large, minced
  Red onion 1 Small, minced
  Pimiento 240 Milliliter, drained and minced (1 Cup)
  Minced fresh parsley 120 Milliliter, toasted (1/2 Cup)
  Fresh black pepper To Taste
  Mozzarella cubes 2 Small
  Toasted pine nuts 1⁄4 Cup (4 tbs) (Handful)
  Pesto oil 1 Teaspoon (5 Milliliter)
  Toasted pine nuts 1 Tablespoon (Handful)

Cook the shells until al dente, 5-8 minutes at the most.
Drain the cooked shells in a colander, rinse under tepid water and shake to drain thoroughly.
Transfer the still warm shells to a bowl and immediately toss with olive oil.
Cover and chill at least 30 minutes.
Add remaining ingredients and mix well.

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Marinated Pasta Salad Recipe