Herby Tomato And Pasta Salad
|Spinach tagliatelle||250 Gram (Use Fresh)|
|Fresh tagliatelle||250 Gram|
|Zucchini||2 , cut into matchsticks|
|Red capsicum||1 Small, sliced|
|Green capsicum||1 Small, sliced|
|Green beans||200 Gram, cooked|
|For tomato and basil dressing|
|Ripe tomatoes||4 , peeled and roughly chopped|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||2 Teaspoon|
|Red wine vinegar||2 Teaspoon|
|Finely chopped fresh basil||2 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Finely chopped fresh chives||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1.Cook both tagliatelles together in boiling water in a large saucepan following packet directions.
Rinse under cold running water, drain and set aside to cool completely.
2.Place cold tagliatelles, zucchini, capsicums and beans in a large salad bowl.
3.To make dressing, place tomatoes, garlic, oil and vinegar in a food processor or blender.
Process until smooth.
Stir in basil, parsley and chives, season to taste with pepper.
Spoon dressing over pasta and vegetables.
Toss lightly to coat all ingredients with dressing.