Italian wholewheat pasta salad

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 12
Servings 6
Time 20 minutes

Ingredients

  • 500
    g
    wholewheat fusilli
  • 45
    ml
    olive oil
  • 1
    aubergine, cubed
  • 6
    courgettes, sliced diagonally
  • 100
    g
    baby tomatoes, halved
  • 50
    ml
    black olives, stoned and sliced
  • fresh Parmesan shavings and basil leaves, to garnish
  • DRESSING
  • 30
    ml
    balsamic vinegar
  • 1
    cloves garlic, crushed
  • 90
    ml
    olive oil
  • salt and freshly ground black pepper
 

Method

20 minutes
 
Prepare pasta according to pack instructions. Set aside to cool. Heat the oil in a saucepan and sauté; the brinjal for about three minutes. Add the courgettes and continue to cook until brinjal and courgettes are just tender. Stir in the olives and cook for a further minute. Set aside to cool. Toss all ingredients together, garnish with fresh Parmesan shavings and basil leaves and serve with the dressing. DRESSING: Place the vinegar and garlic in a small bowl. Beat in the olive oil gradually and season with salt and freshly ground black pepper. Mix well before serving.
 

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