Spiral Pasta Salad
|Spiral pasta||1 Pound (500 gram)|
|Sun dried tomatoes||3 1⁄2 Ounce, thinly sliced (100 gram)|
|Marinated artichoke hearts||3 1⁄2 Ounce, chopped (100 gram)|
|Peppers||2 1⁄2 Ounce (75 gram, sun dried or roasted)|
|Marinated black olives||4 Ounce (125 gram)|
|Fresh basil leaves||12 Small|
|Parmesan cheese shavings||2 Ounce (60 gram)|
|Olive oil||1 Tablespoon|
|Balsamic wine vinegar||3 Tablespoon|
1. Cook pasta in boiling water in a large saucepan following packet directions. Drain, rinse under cold running water and set aside to cool completely.
2. Place pasta, sun-dried tomatoes, artichokes, sun-dried or roasted peppers, olives, basil, Parmesan cheese, oil and vinegar in a bowl and toss to combine. Cover and refrigerate for 2 hours or until ready to serve.