Pasta Salad with Garlic Vinaigrette
375g penne pasta
200g sun-dried tomatoes in oil
½ cup (80g) pine nuts, toasted, chopped coarsely
400g bocconcini, chopped coarsely
1 small red onion (100g), sliced thinly
12 fresh purple basil leaves, torn
12 fresh basil leaves, torn
2 cloves garlic, crushed
1 tablespoon dijon mustard
¼ cup (60ml) lemon juice
Cook pasta in large saucepan of boiling water, uncovered, until just tender;
drain. Rinse under cold water; drain.
Meanwhile, drain tomatoes; reserve oil. Slice tomatoes thickly.
Combine pasta and tomato in large bowl with nuts, cheese, onion and both
Combine reserved sun-dried tomato oil and remaining ingredients in
screw-topped jar; shake well. Drizzle dressing over salad; toss gently to
TIPS This recipe should be assembled just before serving. Use your favourite
short pasta instead of the penne, if you like.