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California-style pasta salad

Ingredients 11
Servings 4


  • 500
    fusilli or other tube-shaped pasta
  • 15
    olive oil
  • 5
    cloves garlic, peeled and thinly sliced
  • 1
    bunch spring onions, sliced
  • 125
    sun-dried tomatoes, drained and sliced
  • 10
    calamata olives
  • 50
    cashew nuts, lightly toasted
  • 1
    bunch fresh basil
  • 65
    freshly grated Parmesan cheese
  • olive oil, red wine or balsamic vinegar
  • salt and milled pepper


Cook pasta according to packet instructions. Rinse, drain and set aside. Heat oil and gently sauté garlic until golden. Set aside. Mix spring onions, tomatoes, olives and nuts into pasta. Add garlic, including cooking oil. Shred basil and add to salad with Parmesan cheese. Just before serving, drizzle olive oil and red wine or vinegar over and season. Decorate with shavings of Parmesan cheese and fresh basil leaves. TOTAL KILOJOULE COUNT: 12 570 kJ (3 005 Cal). A portion: 3 140 kJ (750 Cal).

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