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