Recipe
First course
Pasta Salad With Olives, Tomatoes And Walnuts
By FDL
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This easy pasta salad recipe with fusilli, cherry tomatoes, black olives and walnuts gives an Italian twist to your gourmet vegetarian dinner
Ingredients
Ingredients
- Fusilli 500 g three-coloured (corscrew shaped pasta)
- Black olives 100 g
- Celery 4 sticks
- Red onion 1, large
- Cherry tomatoes 250 g
- Walnuts 100 g, shelled
- Olive oil 60 ml
- Salt To taste
- Pepper To taste freshly ground
- Parmesan 100 g, shaved
- White balsamic vinegar 30 ml
Info box
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Preparation
Cook the pasta in plenty of boiling, salted water until al dente then drain.
Put into a large salad bowl and leave to cool to room temperature.
Wash and slice the celery.
Peel the onion and cut into wedges.
Wash and halve the tomatoes.
Add the celery, olives, onions, walnuts and tomatoes to the pasta.
Add 60 ml olive oil, salt, plenty of pepper and the balsamic vinegar and mix well.
Check the seasoning and add more salt and vinegar if necessary.
Spoon on to plates, scatter generously with Parmesan shavings and serve. For a vegan version, you can simply avoid to add the Parmesan.
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