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Tricolour Pasta Salad

Barbecue.Master's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Pasta

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