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Fresh Tomato Fusilli Salad




Source of Recipe


meals.com


List of Ingredients




1 package (8-oz) dry egg fusilli
1 garlic clove, peeled and crushed
1/2 cup fresh basil leaves, tightly packed
1/2 cup virgin olive oil
4 large tomates, stemmed, bottoms scored
1/8 teaspoon ground black pepper
1/3 cup freshly grated Parmesan cheese
6 Greek olives (optional), quartered
3 sprigs fresh basil leaves, leaves rinses and picked from stem


Recipe



NOTE: This salad must chill for 1 hour before being completed.

Cook pasta according to package directions; drain, cover and set aside.

In a blender or food processor process garlic until pureed. Add basil and process until finely chopped. Add oil and blend until well combined. Reserve.

Bring a medium saucepan of water to a boil; add prepared tomatoes and blanch for 30 seconds to loosen skins. Remove from water and rinse under cool running water. While still under running water peel, halve and seed tomatoes.

Pat tomatoes dry; chop into bite-size pieces. Transfer tomatoes to a medium bowl; add basil mixture and grind black pepper to taste over the tomatoes. Chill for about 1 hour.

After 1 hour transfer tomatoes mixture to a serving bowl. Add pasta and toss gently. Sprinkle salad with cheese. Add olives if desired. Garnish with fresh basil leaves and serve immediately.

Serving Size: 8