Who does not love Italian pasta? I mean it's full of flavours. This pasta salad doesn't last to leave overnight, though it tastes even better the next day.
This dish is excellent as a lunch or perfect as a side dish for a picnic or braai. You can use any pasta that you like, but I have used Fusili as I like the way it looks.
Did you know Fusili is traditionally made by pressing and rolling a small rod over the pasta which thus creates this corkscrew look.
Italian Pasta Salad
5 [small]from[/small] 1 [small]vote[/small] Recipe by Irene Muller
Course: SaladsCuisine: GlobalDifficulty: easy
Enjoy this perfect pasta salad as a lunch or side dish. Whichever way you choose to eat yours we can guarantee you will love it!
2 sachets of Calamata Black pitted Olives (halved)
2 wheels of feta cheese of choice (crumbled)
125 g of pesto sauce
1 green pepper (deseeded and sliced in strips)
2 red sweet peppers (deseeded and sliced in strips) If they are long, halve them.
A bunch of grass onions (sliced)
1 onion (sliced in thinly)
4 cloves of Garlic (chopped)
4 tablespoons olive oil
Pasta of your choice
1 teaspoon of Cumin (grounded) if it is whole cumin, grind it until fine with a pestle. Just to get the flavour going.
Cook your pasta as per instructions on the packet.Rince and mix through the Cumin. Set aside.Place all the sliced and chopped vegetables in an oven-proof tray.
Cover with 4 tablespoons of olive oil and make sure all is covered well. Place under the grill for 6 to 7 min. Keep on watching it to ensure it is not burning. After 6 minutes, take out, add 2 tablespoons of pesto and mix through.Place back in the oven and grill for another 10 min, keep mixing this while under the grill.When peppers are roasted, take out and mix through the pasta and the rest of the pesto. Crumb the feta cheese into the pasta and mix well.
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