Festive Penne Pasta Salad

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Festive Penne Pasta Salad

 

 

300 g (10 1/2 oz) dried GF penne pasta

250 g (9 oz) cherry tomatoes, halved

1/3 cup barchetta kalamata olives (see note)

1/2 cup roasted red capsicum (bell pepper), cut into strips

1/3 cup fresh basil leaves, torn

 

Red Wine Vinegar Dressing:

 

8 teaspoons red wine vinegar

8 teaspoons olive oil

1/2 teaspoon brown sugar

1 teaspoon wholegrain mustard

salt & pepper, to taste

 

 

1. Cook pasta in a saucepan of boiling, salted water, following

packet directions, until just tender. Drain well. Transfer to a large bowl. Set

aside to cool.

 

2. Make dressing: Place vinegar, oil, sugar and mustard in a

screw-top jar. Season with salt and pepper. Secure lid.

Shake well to combine.

 

3. Add tomato, olives, capsicum, basil and dressing to pasta. Toss to combine.

 

 

 

NOTE: Barchetta kalamata olives are pitted and halved kalamata

olives. You could use pitted kalamata olives instead.

 

TIP: You could make pasta salad 1 day ahead. Add basil leaves and

dressing just before serving.

 

 

 

Serves 4.