Recipe: Pasta salad with vegetables and black olives
A quick and easy pasta salad that is brimming with flavour and vegetables is the perfect dish to cook this World Pasta Day on October 25.
350g casarecce pasta
30ml olive oil
1 red capsicum
1 yellow capsicum
1 clove garlic
1 tsp rapeseed oil
1 pinch ground turmeric
100g black olives
4 tbsp white wine vinegar
freshly ground black pepper
fresh basil; to garnish
Cook the pasta in plenty of salted boiling water according to the pack instructions until just tender. Drain, rinse in cold water, drain and mix with the olive oil.
Halve and deseed the capsicums, then finely dice. Peel and finely dice the onion and garlic.
Heat the rapeseed oil in a pan. Briefly cook the onion and garlic until translucent. Add the turmeric and leave to cool. Mix together the pasta, onions and capsicums.
Finely dice the gherkins and add to the pasta together with the olives and vinegar. Season with salt and pepper, leave to stand for about one hour and then season with salt, pepper and a little more vinegar if desired. Serve garnished with basil.