Tomato and olive pasta salad

Cooking Salads Tomato and olive pasta salad

Learn the art of dining with this tasty side of tomato and olive pasta salad, straight from the garden.

Lables: Low kilojoule Low sodium Low sugar Lower gi Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook pasta and garlic in a large saucepan of boiling, salted water following packet directions until tender. Drain. Finely chop garlic.
  2. Meanwhile, place oil, vinegar and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Place pasta, garlic, tomato, capsicum, olives and oil mixture in a bowl. Toss to combine. Serve.

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200g dried small-shell pasta
1 garlic clove, peeled
1/4 cup extra-virgin olive oil
2 tbsp white balsamic vinegar
2 tbsp finely chopped fresh oregano leaves
250g cherry tomatoes, halved
1 small yellow capsicum, diced
1/4 cup pitted kalamata olives, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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