Green Vegetable Pasta Salad
Published in Salads
Asparagus and broccoli form the basis of this interesting salad.
Ingredients:
- 300 – 450 g fresh green asparagus
- 450 g broccoli, in bite-sized pieces
- 450 g fusilli
- 1 yellow pepper, seeded, diced
- 140 g pitted black olives, finely chopped
- 100 gr pine nuts, toasted
Ingredients: Dressing:
- 60 ml balsamic vinegar
- 1 large clove garlic, sliced
- 30 g fresh basil leaves
- 150 ml olive oil
- 30 g freshly grated Parmesan
- Salt & freshly ground black pepper to taste
Preparation:
- Blitz the vinegar, garlic and basil in a blender/processor, then slowly add the oil with the motor running.
- Whiz in the Parmesan, and season to taste.
- Cut the asparagus into 2 cm lengths, and poach in salted water till just tender. Drain, rinse with cold water and drain well. Set aside on kitchen paper.
- Boil and rinse the broccoli in the same way.
- Cook the pasta al dente, drain and place in a bowl.
- Mix the dressing into the hot pasta, stirring so that it all gets coated.
- Add the cooked vegetables, pepper and olives.
- This may now go into the refrigerator for a few hours. Before serving, check the seasoning and stir in the nuts. Serve at room temperature.
Notes:
- If you’re not wild on balsamic vinegar substitute with 30 ml red wine vinegar and 15 ml balsamic.
- You can substitute young fine green beans for the asparagus.
- Pine nuts are ‘break-the budget’, so go for something cheaper like macadamia nuts or even toasted sunflower seeds if necessary.
- 50 ml olive and 100 ml sunflower oil makes a much lighter dressing than all olive oil.
Serves 8.
