Florimar

Pasta salad with basil vinaigrette

Ingredients

Ingredients for 4
225 gr fusilli
4 tomatoes
50 gr black olives
25 gr dried tomatoes in oil
2 tablespoons pine nuts
2 tablespoons grated parmesan

Vinaigrette

15 basil leaves
1 clove of garlic
2 tablespoons grated parmesan
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper

Preparation

Cook pasta in slightly salted water for 10-12 minutes. Drain it al dente, wash it under cold water, drain it again and put it in a bowl.
Prepare the vinaigrette: put in the mixer basil leaves, garlic, parmesan, oil, lemon juice and salt and pepper to get a homogenous mixture. Pour it onto the pasta and mix well.
Cut tomatoes in segments. Stone olives and cut in halves. Toast pine nuts in a baking tray under grill until golden.
Add tomatoes (fresh and dried) and olives to pasta and mix well. Put pasta in a platter, sprinkle with parmesan and pine nuts.