Spiral Pasta Salad
|Spiral pasta||1 Pound (500 Grams)|
|Sun-dried tomatoes||3 1⁄2 Ounce, thinly sliced (100 Grams)|
|Marinated artichoke hearts||3 1⁄2 Ounce, chopped (100 Grams)|
|Capsicums||2 1⁄2 Ounce, chopped (75 Grams, Sun Dried / Roasted Peppers)|
|Marinated black olives||4 Ounce (125 Grams)|
|Fresh basil leaves||12 Small|
|Parmesan cheese shavings||2 Ounce (60 Grams)|
|Olive oil||1 Tablespoon|
|Balsamic wine vinegar/Red wine vinegar||3 Tablespoon|
1. Cook pasta in boiling water in a large saucepan. Drain, rinse under cold running water and set aside to cool completely.
2. Place pasta, sun-dried tomatoes, artichokes, sun-dried or roasted capsicums (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.