Fresh Basil Pasta Salad
This is a delightfully flavourful pasta salad, perfect as a side dish at a barbecue or even as a main course when served with garlic bread.
Ingredients
Serves: 8
- 1 1/2 tablespoons white sugar
- 1 teaspoon salt, or to taste
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic, chopped
- 1 1/2 cups chopped fresh basil
- 1/2 cup chopped fresh oregano
- 1/4 cup chopped fresh coriander
- 2 teaspoons Tabasco sauce
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon lemon juice
- 125g grated Parmesan cheese
- 4 roma tomatoes, chopped
- 6 spring onions, chopped
- 125g minced black olives
- 500g farfalle (bow tie) pasta
- 1/2 cup pine nuts
- 125g grated mozzarella cheese
Directions
Preparation:15min ›
Cook:15min ›
Extra time:1hour chilling ›
Ready in:1hour30min
- In a large bowl whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, coriander, Tabasco sauce, red wine vinegar, olive oil, lemon juice and Parmesan cheese. Add the tomatoes, spring onions and olives to the bowl and stir to coat. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 7 minutes or until tender. Drain and rinse with cold water to cool. Add pasta to the bowl of dressing and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
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Reviews and Ratings
Global Ratings:
(38)
Reviews in English (32)
Great recipe!! It was even better as leftovers, once all the flavors had more time to blend. I'll definitely make this again, but will omit the Tabasco sauce, as the tabasco kind of tasted out of place with all of the other fresh herb flavors. - 08 Oct 2005 (Review from Allrecipes USA and Canada)
OK- because everyone else had given this 5 stars , I thought this was a no fail recipie. Boy was I wrong. I made this for Easter, not bothering to try it first. First of all the amount of ingrediants was 15 dollars worth of stuff I didn't have - just for one dish. Time to chop and prepare also made this time consuming. And on top of everything else, it tasted horrible. I will never make this again! - 16 Apr 2006 (Review from Allrecipes USA and Canada)
This was very good. It took a lot of prep time, chopping all the herbs, but was worth it. I forgot the ripe olives & Parmi so I used Kalamata & & Pecorino Romano & cut back on the salt.I toasted the pine nuts for more flavor-yum. Will make again - 27 Jun 2005 (Review from Allrecipes USA and Canada)
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