Antipasto Pasta Salad with Hot Chilli Peppers
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 6 persons
Ingredients:
• 250g pasta bowties
• 200g salami, cut into 2cm pieces
• 1/2 bunch basil, leaves picked
• ⅓ cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 garlic clove, crushed
• 230g pitted olives, drained, halved
• 110g cherry bocconcini, torn
• 1/2 cup Woolworths sundried tomato halves
• 1/4 cup hot chilli peppers
Method:
1. Cook pasta in a large saucepan of boiling water according to packet instructions. Drain, reserving 2 tbs cooking liquid. Refresh pasta under cold water.
2. Heat a frying pan over medium heat. Add salami and cook, tossing for 4 minutes or until golden. Drain on paper towel.
3. Meanwhile, finely chop 1/4 cup basil. Place oil, vinegar, garlic, chopped basil and reserved cooking liquid in a large bowl. Whisk with a fork to combine.
4. Add pasta, olives, bocconcini, tomato, salami, chilli and remaining basil. Season with freshly ground black pepper. Toss to combine. Arrange on a serving platter. Serve.
