Italian Salad

219

Ingredients:

• Dried Conchiglie (Pasta Shells) – 225 gms
• Pine Kernels – 50 gms
• Cherry Tomatoes – 350 gms, halved
• Red Pepper – 1, deseeded and cut into bite-sized chunks
• Red Onion – 1, chopped
• Buffalo Mozzarella – 200 gms, cut into small pieces
• Black Olives – 12, stoned
• Fresh Basil Leaves – 25 gms
• Fresh Parmesan Cheese – to garnish
• Crusty Bread to serve

For the Dressing:

• Extra Virgin Olive Oil – 5 tblsp
• Balsamic Vinegar – 2 tblsp
• Fresh Basil – 1 tblsp, chopped
• Salt and Pepper

Method:

1. Bring a large saucepan of lightly salted water to the boil.
2. Add the pasta and cook over medium for about 10 minutes or according to the packet instructions.
3. When cooked the pasta should be tender but still firm to the bite.
4. Drain and rinse under cold running water and drain again.
5. Leave to cool.
6. While the pasta is cooking, put the pine kernels in a dry frying pan and cook over low heat for a minute or two until golden brown.
7. Remove from the heat, transfer to a dish and leave to cool.
8. To make the dressing, put the oil, vinegar and basil into a small bowl.
9. Season with salt and pepper and stir together well.
10. Cover with clingfilm and set to one side.
11. To serve, divide the pasta between serving bowls.
12. Add the pine kernels, tomatoes, red pepper, onion, cheese and olives.
13. Scatter over the basil leaves, then drizzle over the dressing.
14. Garnish with fresh parmesan cheese shavings.
15. Serve with crusty bread.