Pasta salad with chunky pesto dressing
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How to make Pasta salad with chunky pesto dressing
Yield = 8Prep time: 0:30
Cook time: 0:12
Total time: 0:42
Ingredients
- 400g dried fusilli pasta
- 200g green beans, trimmed, halved
- 250g cherry tomatoes, halved
- 1 large yellow capsicum, cut into 1cm cubes
- 1/2 cup pitted kalamata olives
Chunky pesto dressing
- 1 cup firmly packed fresh basil leaves
- 20g parmesan, roughly chopped
- 1 small garlic clove, crushed
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 2 tablespoons pine nuts, toasted
Method
- Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding beans for the last 3 minutes of cooking. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Cool for 10 minutes.
- Step 2 Meanwhile, make Chunky pesto dressing: Place basil, parmesan and garlic in a small food processor. Process, scraping down sides occasionally, until roughly chopped. With motor operating, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Stir in vinegar and pine nuts. Season with salt and pepper.
- Step 3 Add tomato, capsicum, olives and dressing to pasta mixture. Gently toss to combine. Serve.
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