Antipasto pasta salad
Serves 4-6
A rustic and mouthwatering pasta
salad chock full of traditional Italian ingredients including
olives, fresh mozzarella, roasted red peppers, sun-dried tomatoes
and artichoke hearts, all coated in a creamy basil and Parmesan
dressing.
8 oz (250g) fusilli (corkscrew)
pasta
½ cup finely grated Parmesan cheese
¼ cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon water
1 clove garlic — roughly chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
10 fresh basil leaves, plus extra for garnishing
5 oz (120g) fresh mozzarella — cubed
12 pitted black olives — halved
½ cup jarred roasted red peppers — cut into strips
1 cup canned artichoke hearts — sliced
½ cup sun-dried tomatoes — chopped
¼ cup pine nuts — lightly toasted
COOK the pasta according to package
directions. WHILE the pasta is cooking, place the Parmesan, olive
oil, vinegar, water, garlic, salt, pepper and 10 basil leaves in a
food processor or blender and process until smooth, scraping the
sides occasionally. RINSE the cooked pasta under cold water and
drain thoroughly. ADD the pasta to a large salad bowl along with the
mozzarella, olives, roasted red peppers, artichoke hearts, sun-dried
tomatoes and toasted pine nuts. ADD the dressing and toss gently to
combine. GARNISH the salad with basil leaves and serve.
© MediterrAsian.com