Red Onion, Cherry Tomato & Pasta Salad

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Red Onion, Cherry Tomato & Pasta Salad

Source: Jackie B.

 

1 1/2 cups pasta shapes

1 yellow bell pepper, halved, cored

2 small zucchini, sliced and deseeded1 red onion, sliced thinly

4 ounces cherry tomatoes, halvedhandful of fresh basil leaves, torn, small

sprigs of fresh basil, to garnish

Dressing4 Tbsp. olive oil

2 Tbsp. apple cider vinegar (or lemon juice)2 tsp. lemon juice

1 tsp. Dijon mustard1/2 tsp. caster (superfine) sugar

salt and pepper

 

Cook the pasta in plenty of boiling, lightly salted water for about 8 minutes, or until just tender. Meanwhile, place the pepper halves, skin-side uppermost, under a preheated grill (broiler) until the just begin to char. Leave them to cool, then peel and slice them into strips. Cook the zucchini in a small amount to boiling, lightly salted water for 3-4 minutes, until cooked yet still crunchy. Drain and refresh under cold running water to cool quickly. To make the dressing, mix together the olive oil, vinegar, lemon juice, mustard and sugar. Season well with salt and pepper. Add the basil leaves. Drain the pasta well and tip it into a large serving bowl. Add the dressing and toss well. Add the pepper, zucchini, onion and cherry tomatoes, stirring to combine. Cover and leave at room temperature for about 30 minutes to allow the flavors to develop. Serve, garnished with sprigs of fresh basil.