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May 9, 2016
May 9, 2016
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Pasta Salad with Roasted Red Pepper, Pesto & Olives

Sun-kissed tomatoes, olives and basil, blended with ever-popular pasta to make a stunning meal.
Serves 6

400 g small shell or spiral pasta shapes, cooked al dente
250 g red (Rosa) cherry tomatoes, cut into quarters
100 g yellow cherry tomatoes, cut into quarters
100 g black olives, drained
2 red peppers, roasted and cut into strips
1 small cucumber; remove seeds and chop
125 ml fresh basil; tear leaves
30 ml fresh parsley, chopped

3 large cloves garlic, crushed
90 ml olive oil
60 ml wine vinegar
40 ml pesto
Salt and freshly-ground black pepper to taste

1. Cook the pasta in the microwave oven until al dente (6 – 8 minutes), or cook in boiling salted water on the
hob until al dente. Drain in a colander and quickly run cold water through the pasta. Set aside to drain well
and cool slightly.
2. Place cooked pasta into a large mixing bowl with the tomatoes, olives, red peppers and cucumber. Add in
the herbs and toss well.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.