Garlic Pasta Salad

    Garlic Pasta Salad


    15 people made this

    A wonderfully herby pasta salad. You can adjust the amount of garlic and other seasonings to your own taste. A great side dish or meal in itself.

    Serves: 8 

    • 500g rigatoni pasta
    • 1/2 cup extra-virgin olive oil, or as needed
    • 2 red capsicums, seeded and chopped
    • 1 green capsicum, seeded and chopped
    • 500g cherry tomatoes, halved
    • 3 tablespoons minced garlic
    • salt and pepper to taste
    • 1 bunch fresh basil, chopped
    • 1 teaspoon fresh parsley, chopped
    • 1 teaspoon dried oregano, or to taste
    • 1 cup diced Asiago cheese
    • 1/2 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until tender. Drain and transfer to a large bowl. Stir in enough olive oil to coat but not so that it pools at the bottom of the bowl.
    2. Mix in the red and green capsicums, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil you may need to add more.

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