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Tricolour Pasta Salad Recipe

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sajjan from Karachi
Ingredients
  1. 250 g (8 oz) tricoloured pasta twists
  2. salt
  3. 1 tablespoon virgin olive oil
  4. 125 g (4 oz) open-caped mushrooms, sliced (use wild mushrooms if available)
  5. 90 g (3 oz) green olives, stoned and chopped
  6. 60 g (2 oz) can anchovies, drained and cut into thin strips
  7. 1 tablespoon chopped fresh oregano oregano sprigs, to garnish
  8. DRESSING:
  9. 2 tablespoons virgin olive oil
  10. 1 tablespoon balsamico vinegar pepper
Method
  • Cook pasta in boiling salted water for 5-6 minutes until just tender, then drain and rinse under cold water and drain again.
  • Heat the oil in a frying pan and cook the mushrooms for 2-3 minutes. Cool, then put into a bowl with the cooked pasta, olives, anchovies and oregano.
  • To make the dressing, mix together the oil and vinegar and season with pepper. Pour over the salad and toss together. Serve garnished with sprigs of oregano.
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