Marinated Pasta Salad
|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)|
|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.