Tricolour Pasta Salad
|Olive oil||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Tricolor pasta spirals||375 Gram|
|Olive oil||1 Tablespoon|
|Sun dried tomatoes||3⁄4 Cup (12 tbs), drained (In Oil)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Parmesan cheese||100 Gram|
|Quartered artichoke hearts||1 Cup (16 tbs)|
|Basil leaves||1⁄2 Cup (8 tbs), shredded|
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.
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.