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| Pasta Healthy Salad |
ingredients
- 450g/1lb penne
- 100g/4oz fresh basil leaves
- 2 garlic cloves, crushed
- 50g/2oz Parmesan cheese, freshly grated
- 2 tablespoons pine nuts, toasted
- 75ml/3fl oz olive oil
- 250g/9oz cherry tomatoes, halved
- 1 small red onion, sliced into thin wedges
- 150g/5oz pitted black olives
Serve 6-8
- Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
- Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
- Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.
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