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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

19 June, 2012
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Dietary Consideration

Season & Occasion

serves for


total time

0 HR 30 MIN


Fusilli pasta
500 g three-coloured (corscrew shaped pasta)
Black olives
100 g
4 sticks
1 red, large
Cherry tomatoes
250 g
100 g, shelled
Olive oil
60 ml
To taste
To taste freshly ground
Parmesan cheese
100 g, shaved
Balsamic vinegar
30 ml


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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