741- Tuscan Pasta Salad / سلطة توسكان بالمعكرونة
250 grams (9 oz) Farfalle Panzani Pasta
100 grams (3.5 oz) dried tomato
2 red bell pepper
80 grams (2.8 oz) black olives, cut into slices
60 grams (2.1 oz) parmesan cheese, grated
80 grams (2.8 oz) fresh spinach and basil
For the dressing:
350 milliliters olive oil
4 tablespoons white vinegar
4 tablespoons water
2 teaspoons dried thyme
2 teaspoons dried basil
2 garlic cloves, finely grated
Salt and pepper, to taste
Step 1: Prepare the dressing
1- In a bowl, whisk the water, white vinegar, salt, and pepper until well combined.
2- Add the grated garlic, then add the olive oil little by little while whisking until you obtain a homogenous mixture.
3- Add the dried thyme and basil and mix well.
Step 2: Prepare the salad
1- In a large pot of salted boiling water, cook pasta for about 8 to 10 minute. Rinse under cold water and drain.
2- Cut the red bell pepper into cubes.
3- Cut the dried tomato into medium chunks.
4- In a salad bowl, combine the pasta with the dried tomato, red bell pepper, black olives, fresh spinach and basil, and parmesan cheese.
5- Give the dressing a quick mix then pour it over salad. Toss and serve!