SUMMER PASTA SALAD

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Summer Pasta Salad image

A cold, uncooked sauce stirred through hot pasta makes an easy and nutritious meal on a hot day. Another favourite of mine from Alison & Simon Holst's "Very Easy Vegetarian Cookbook".

Provided by Kiwi Kathy

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

150 -200 g spiral shaped pasta, large
1 large avocado
4 tomatoes, ripe (about 400gm)
1/4-1/2 red onion
1 teaspoon garlic, minced
8 large basil leaves
2 teaspoons capers
12 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons lime juice (if limes are unavailable) or 2 teaspoons lemon juice (if limes are unavailable)
1/2 teaspoon sugar
1/2-1 teaspoon salt
1/4 teaspoon red chili peppers, minced or 1/4 teaspoon chili powder
1/2 teaspoon dried oregano, crumbled
pepper, to taste
2 -3 tablespoons parmesan cheese, grated

Steps:

  • Cook the pasta in plenty of boiling salted water with about 1 tblspn of oil added. Drain when cooked.
  • While pasta is cooking, cut the avocado and tomatoes into 1cm cubes and put in a bowl. Add the finely chopped onion, garlic and roughly chopped basil and capers.
  • Mix the reaming ingredients thoroughly, and toss through the vegetable mixture.
  • When ready to serve, put the hot drained pasta into a shallow bowl, toss half the sauce through it and spoon the rest over the top. Serve at once.

Nutrition Facts : Calories 635.3, Fat 50.9, SaturatedFat 7.5, Cholesterol 2.2, Sodium 384.6, Carbohydrate 40.1, Fiber 7.1, Sugar 5.2, Protein 8.4

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