Name: Deli pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram large radiatore (spiral) pasta; 150 gram drained chargrilled eggplant, chopped; 150 gram drained chargrilled capsicum, chopped; 150 gram semi-dried tomatoes; 150 gram sliced salami, cut into strips; 1/3 cup small fresh basil leaves; Pesto dressing; 1 cup (250ml) bottled italian dressing; 2 tablespoon basil pesto

Ingredients

500 gram large radiatore (spiral) pasta

150 gram drained chargrilled eggplant, chopped

150 gram drained chargrilled capsicum, chopped

150 gram semi-dried tomatoes

150 gram sliced salami, cut into strips

1/3 cup small fresh basil leaves

Pesto dressing

1 cup (250ml) bottled italian dressing

2 tablespoon basil pesto

Method

1.Cook the pasta in a large pan of boiling water, uncovered, until it is just tender. Drain the pasta, then rinse it under cold water. Just before serving, combine the pasta with the remaining ingredients and pesto dressing in a large bowl. Gently toss the pasta mixture until lightly combined.

2.For the pesto dressing, combine the dressing and pesto in a jar and shake well.

Any short pasta of your choice can be used. The vegetables in this recipe are available from most delicatessens, or bottled in supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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