Mediterranean pasta salad
 
Prep time
Total time
 
Author:
Cuisine: Mediterranean diet
Serves: For 4 people
Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 400g (4 cups) Organic Fusilli
  • 1 Red bell pepper cored and diced
  • 1 Yellow bell pepper cored and diced
  • 225g (1 ½ cup) Cherry tomatoes, cut each in 4 pieces
  • 15g (1bunch = ½ cup) Chives, chopped
  • 2 Tablespoons pine nuts
  • 100g (1/2 cup) Stoneless Manzanilla green olives
  • A few fresh basil leaves to decorate
  • Salt
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Boil water in a large saucepan and add one tablespoon salt. Add the Fusilli pasta and stir. Follow the cooking instructions on the package to make sure you cook the pasta “al dente”. Stir the pasta from time to time and when the cooking time indicated in the package is over, remove from the heat. Run under cold water until the pasta has cooled and then drain.
  3. In a large bowl add the pasta, the diced peppers, the cherry tomatoes cut in pieces, the chopped chives, the green olives, the pine nuts, the 3 tablespoons of olive oil and salt to taste. Mix it all well, add some fresh basil leaves and serve or keep in the fridge up to a couple of days.
Notes
If you use my low fat dip / dressing sauce, or some of my fresh basil pesto sauce instead of just the olive oil, you could skip adding the chopped chives indicated in this ingredients description.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/mediterranean-pasta-salad/