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How to make Pasta salad with chunky pesto dressing

Yield = 8
Prep 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.