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Pasta Salad with Garlic Vinaigrette




Source of Recipe


The Australian Women's Weekly Best Food Collection cookbook.


List of Ingredients




Purple basil, also known as opal basil, has an intense aroma and longer shelf-life than sweet basil.

ingredients
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


Recipe



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 basils.

Combine reserved sun-dried tomato oil and remaining ingredients in screw-topped jar; shake well. Drizzle dressing over salad; toss gently to combine.

TIPS This recipe should be assembled just before serving. Use your favourite short pasta instead of the penne, if you like.