Here is a pasta salad with a bit of a Mediterranean feel. I am particularly fond of the pesto flavour that accompanies the richness of the sun dried tomatoes and olives. This is a great picnic side dish, or a nice lunch in its own right.
Ingredients:
- Pasta 1 1/2 cups uncooked (I use gluten free)
- Sun Dried Tomatoes 4 large
- Spring Onions 3
- Olives 10 pitted
- Capers 1 tsp
- Pesto 1 Tbs
- Mayonnaise 1 to 1 1/2 Tbs according to desired consistency
- Water as per pasta instructions
- Salt to taste
Method:
Prepare the pasta according to the manufacturer’s instructions, but leaving it slightly firm. While it is cooking dice the onions, and tomatoes into small pieces and add to a large bowl (including any oil leaked from the tomatoes). Next cut the olives into rings and add to the bowl. Add the capers and stir. When pasta is ready rinse in cold water and drain very well. Add the pasta to the bowl, and spoon in the pesto and mayo. Stir very well until everything is evenly coated. Add salt to taste (I didn’t need any). Cover and chill until ready to serve.
Padre
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