8 oz dried conchiglie
1 3/4 oz pine nuts
12 oz cherry tomatoes
1 red bell pepper, seeded and cut into bite size pieces
1 red onion, chopped
7 oz mozzarella cheese, cubed
12 black olives, pitted
1 oz fresh basil
shavings of fresh Parmesan cheese, to garnish
crusty bread, to serve
5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp chopped fresh basil
salt and pepper
Bring a large pan of lightly salted water to a boil. Add the pasta and cook over medium heat for about 10 minutes, or according to the package instructions. When cooked, the pasta should be tender but still firm to the bite. Drain, rinse under cold running water, and drain again. Let cool.
While pasta is cooking, put the pine nuts in a dry skillet and cook over low heat for 1-2 minutes, until golden brown. Remove from the heat, transfer to a dish, and let cool.
To make the dressing, put oil, vinegar, and basil into a small bowl. Season with salt and pepper and stir together well. Cover with plastic wrap and set to one side.
To assemble the salad, divide the pasta amoung 4 serving bowls. Addd the pine nuts, tomaatoes, red bell pepper, onion, cheese, and olives. Scatter over the basil leaves, then drizzle over the dressing. Garnish with fresh Parmesan cheese shavings and serve with crusty bread.
This one is delicious and fairly quick and simple!