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Olive and Tomatoes with Fusilli

Recipe author: EAT SMARTER
Olive and Tomatoes with Fusilli
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1157
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
10 cups
tri-color rotini (Fusilli)
cup
black Olives
4 sticks
1
large Red onion
1 ⅔ cups
cherry tomatoes
1 cup
shelled Walnut
freshly ground peppers
1 cup
2 tablespoons
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Preparation steps

Step 1/4
Cook the pasta in plenty of boiling, salted water until al dente then drain.
Step 2/4
Put into a large salad bowl and leave to cool to room temperature. Wash and slice the celery. Peel the onion and cut into wedges. Wash and halve the tomatoes.
Step 3/4
Add the celery, olives, onions, walnuts and tomatoes to the pasta. Add 4 tbsp olive oil, salt, plenty of pepper and the balsamic vinegar and mix well.
Step 4/4
Check the seasoning and add more salt and vinegar if necessary. Spoon on to plates, scatter generously with Parmesan shavings and serve.