Pasta and vegetable salad with basil dressing
- 09.03.2017
- 1 167
This easy pasta salad makes a fabulous start to the week. Make extra and pack some for lunch tomorrow!
Recipe «Pasta and vegetable salad with basil dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch snake beans or 250g green beans, topped, cut into 5cm lengths, 375g dried small penne pasta, 250g cherry tomatoes, halved, 1 zucchini, thinly sliced crossways, 1 cup firmly packed fresh basil leaves , 60ml Campbell's Real Stock Vegetable, 10g shredded parmesan or Vegetarian Hard Cheese, 2 tbsp toasted pine nuts , 1 tbsp extra virgin olive oil, 2 large garlic cloves, crushed, Salt & freshly ground black pepper.
Ingredients:
- 1 bunch snake beans or 250g green beans, topped, cut into 5cm lengths
- 375g dried small penne pasta
- 250g cherry tomatoes, halved
- 1 zucchini, thinly sliced crossways
- 1 cup firmly packed fresh basil leaves
- 60ml Campbell's Real Stock Vegetable
- 10g shredded parmesan or Vegetarian Hard Cheese
- 2 tbsp toasted pine nuts
- 1 tbsp extra virgin olive oil
- 2 large garlic cloves, crushed
- Salt & freshly ground black pepper
Instructions
- Cook beans in a saucepan of salted boiling water for 2 minutes or until tender crisp. Use slotted spoon to remove from pan and refresh under cold running water. Bring water back to the boil. Cook pasta in boiling water following packet directions or until al dente. Drain and rinse well under cold water. Drain well. Place in a large serving bowl.
- Meanwhile: to make the basil dressing, place the basil, stock or water, parmesan, pine nuts, olive oil and garlic in a blender or small food processor. Season with salt and pepper, and process until smooth.
- Add the beans, tomatoes and zucchini to the pasta and toss gently. Pour the dressing over the top and toss gently until well combined.