Pasta Salad With Olives, Tomatoes And Walnuts

Pasta Salad With Olives, Tomatoes And Walnuts

Pasta Salad With Olives, Tomatoes And Walnuts

This easy pasta salad recipe with fusilli, cherry tomatoes, black olives and walnuts gives an Italian twist to your gourmet vegetarian dinner

June 19, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 30 MIN

ingredients

fusilli
500 g three-coloured (corscrew shaped pasta)
Black olives
100 g
Celery
4 sticks
Onion
1 red, 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

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.

 

Search Recipes

Grilled Vegetable Lasagna

Grilled Vegetable Lasagna

Next Recipe