Summer Pasta Salad
Ingredients:
- Shell shaped or Wagon wheel Pasta
- Tomatoes
- Spring onions
- Bell peppers, Red, Yellow and Green
- Sweet Corn, boiled
- Green or Black Olives (optional)
Dressing:
(Specifying measurements to give an idea of proportion, adjust to taste and quantity)- Extra Virgin Olive Oil, 4 tbsp
- Balsamic Vinegar, 1 tbsp
- Lemon Juice, 1 tbsp
- Fresh Basil, chopped, 4 tbsp
- Fresh Garlic, crushed, 1
- Italian seasoning, ¾ tsp
- Parmesan cheese, 3 tbsp
- Sugar, ¼ tsp (if for dietary requirements you can’t use sugar add honey instead)
- Red chili flakes, ¼ tsp
- Crushed Black pepper, ¼ tsp
- Salt, to taste
Instructions:
Boil the pasta, drain and cool.
Wash and chop the veggies of your choice into bite size pieces
Mix all the ingredients from dressing in a small bowl and whisk until well blended.
Pour the dressing over the pasta and toss
Add the veggies and toss again.
Cover and refrigerate for 2-3 hours.
Serve cold.
Notes:
- You can add bite size pieces of Mozzarella cheese or cooked chicken as well.
- If you want to add salad leaves, add them at the time of serving.