Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Tomato Courgette, Black Olive Pasta Salad
No cooking beyond the pasta. Everything into one bowl with olive oil and red wine vinegar, and it improves for sitting half an hour.
Caitlin Fitzpatrick
Feeds: 4
10 minutes
Ingredients
- 300g Fusilli, cooked in well salted water, drained and refreshed under cold water
-
350g cherry tomatoes, sliced in half across their equators
-
100g kalamata, or other black olives, pitted weight, torn into rough pieces
-
2-3 medium courgettes, finely sliced, around 300g
-
25g basil, leaves roughly sliced, stalks finely sliced
-
200g block feta, crumbled
-
4-6 tbsp extra virgin olive oil
-
2-3 tbsp red wine vinegar, other vinegar works fine
-
Sea salt and black pepper
Fusilli
From: £4.95
Method
1
Combine all the ingredients in a large mixing bowl. Season with the olive oil, vinegar, salt and pepper to your taste. It will drink oil. So if you want to make ahead. Maybe finish with the oil just before serving.
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