Nice italian pasta salad easy lunch
- Replies 4
• 200g dried farfalle (bow-tie) pasta (or other short pasta shape)
• 150g green beans
• 75g (1⁄4 cup) bought basil pesto
• 2 tsp extra virgin olive oil
• 1⁄4 cup fresh basil leaves
• 6 radishes, thinly sliced
• 200g baby bocconcini
• 1⁄2 small radicchio lettuce, coarsely chopped
• 200g tomato medley mix, sliced
• Garlic dressing
• 100ml extra virgin olive oil
• 60ml (1⁄4 cup) red wine vinegar
• 2 garlic cloves, bruised
• To make the garlic dressing, place all the dressing ingredients in a jar and seal tightly. Shake until combined then season. Set aside to infuse.
• Step 2
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the green beans in the last 3 minutes of cooking. Refresh under cold running water then drain well. Cut the beans in half lengthways.
• Transfer the pasta to a large bowl. Add the pesto and oil. Toss until the pasta is well coated.
• Step 4
Arrange the pesto pasta down the centre of a 36cm oval serving platter. Arrange the basil, radish, bocconcini, radicchio, tomato and beans in rows on either side of the pasta.
• Step 5
Remove the garlic cloves from the dressing. Drizzle two-thirds of the dressing over the pasta salad and toss until combined. Divide among serving plates and serve with the remaining dressing on the side.
• 150g green beans
• 75g (1⁄4 cup) bought basil pesto
• 2 tsp extra virgin olive oil
• 1⁄4 cup fresh basil leaves
• 6 radishes, thinly sliced
• 200g baby bocconcini
• 1⁄2 small radicchio lettuce, coarsely chopped
• 200g tomato medley mix, sliced
• Garlic dressing
• 100ml extra virgin olive oil
• 60ml (1⁄4 cup) red wine vinegar
• 2 garlic cloves, bruised
• To make the garlic dressing, place all the dressing ingredients in a jar and seal tightly. Shake until combined then season. Set aside to infuse.
• Step 2
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the green beans in the last 3 minutes of cooking. Refresh under cold running water then drain well. Cut the beans in half lengthways.
• Transfer the pasta to a large bowl. Add the pesto and oil. Toss until the pasta is well coated.
• Step 4
Arrange the pesto pasta down the centre of a 36cm oval serving platter. Arrange the basil, radish, bocconcini, radicchio, tomato and beans in rows on either side of the pasta.
• Step 5
Remove the garlic cloves from the dressing. Drizzle two-thirds of the dressing over the pasta salad and toss until combined. Divide among serving plates and serve with the remaining dressing on the side.
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