San remo pasta salad

  • Time cooking time: 10-12 minutes
  • Yield serves 6


    12 ounces fusilli
    1/2 cup sun dried tomatoes in olive oil
    1/2 cup chopped fresh basil
    1/2 cup grated parmesan cheese
    1/2 cup black olives
    1/3 cup olive oil
    1/3 cup salad oil
    2 teaspoons wine vinegar
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper


    Cook pasta in salted boiling water until al dente.
    Drain and rinse in cold water. Drain well in a colander.
    Add all remaining ingredients and toss lightly. Adjust seasoning to taste.
    Serve at room temperature or lightly chilled.
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