Pasta salad







Cook Time

60-70 Min


  • 450g/1lb penne
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives
  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.
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