Name: Mediterranean vegetable and fusilli salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Dressing; 1/4 cup extra-virgin olive oil; 2 tablespoon red wine vinegar; 2 teaspoon balsamic vinegar; 1 teaspoon dijon mustard; 250 gram dried fusilli pasta; 1 small red onion, thinly sliced; 2 zucchini, sliced, char-grilled; 1/2 cup sliced char-grilled capsicum; 1/2 cup sliced char-grilled eggplant; 1/2 cup quartered marinated artichokes; 1/2 cup pine nuts, toasted; 1/2 cup torn basil leaves

Mediterranean vegetable and fusilli salad

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Serves 8

Prep

10M

Cook

10M

Total

20M

Ingredients

Dressing

1/4 cup extra-virgin olive oil

2 tablespoon red wine vinegar

2 teaspoon balsamic vinegar

1 teaspoon dijon mustard

250 gram dried fusilli pasta

1 small red onion, thinly sliced

2 zucchini, sliced, char-grilled

1/2 cup sliced char-grilled capsicum

1/2 cup sliced char-grilled eggplant

1/2 cup quartered marinated artichokes

1/2 cup pine nuts, toasted

1/2 cup torn basil leaves

Method

1.Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well and allow to cool.

2.To make the dressing; whisk all ingredients together in a small jug. Season to taste.

3.In a large bowl, toss pasta and vegetables together with dressing. Top with nuts and basil. Store in an airtight container in fridge.

This salad can be made at least a day in advance. To char-grill zucchini, slice thinly lengthwise. Spray with oil and cook on a preheated char-grill for 2-3 minutes each side. Toss in a little olive oil if liked.
Note

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