Thu, 28 April 2016
This is an ideal salad to have ready in advance
12oz/350g penne pasta
1 red pepper
1 green pepper
1 yellow pepper
1 courgette
1 box cherry tomatoes
1 red onion
3 tablespoons of basil pesto
1oz/25g grated parmesan cheese
1oz/25g stoned black olives (optional)
Preheat the oven to 180C/350F/Gas Mark 4
Bring a large saucepan of salted water to the boil. Add a little drizzle of olive oil which will stop the pasta from sticking.
Plunge the pasta into the boiling water and boil according to the packet instructions.
When the pasta is cooked strain into a large colander and leave it under cold running water until the pasta has completely cooled down. This process is known as blanching and refreshing. Retain it until required.
Meanwhile cut the vegetables into even sized bite size portions and spread out on a baking tray. Season with a little salt and pepper, drizzle with a little oil and place in the oven and roast for 20-25 minutes or until all of the vegetables have softened completely.
Allow the vegetables to cool.
Mix the roasted vegetables and the chilled pasta together.
Mix in some seasoning and the basil pesto and stir until the pesto has completely coated all of the vegetables.
Arrange in a large serving bowl and scatter with the grated parmesan cheese and the black olives. Garnish with a sprig of fresh basil or as required.
