Olive and Tomatoes with Fusilli

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Olive and Tomatoes with Fusilli
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Healthy, because

Even smarter

This recipe is a perfect, well-balanced meal! The dish is complete with nutrients from the vegetables, muscle-building protein from the nuts, calcium from the cheese, and fiber from the pasta. 

Add chicken or sausage to this dish for more protein, and serve with a side salad to make a more complete meal. 

Ingredients

for
4
Ingredients
10 cups tri-color rotini (Fusilli)
cup black Olives
4 sticks Celery
1 large Red onion
1 ⅔ cups cherry Tomatoes
1 cup shelled Walnut
olive oil
salt
freshly ground peppers
1 cup Parmesan (shaved)
2 Tbsps white balsamic vinegar
How healthy are the main ingredients?
TomatoCeleryWalnutOliveParmesanolive oil

Preparation steps

1.
Cook the pasta in plenty of boiling, salted water until al dente then drain.
2.
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.
3.
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.
4.
Check the seasoning and add more salt and vinegar if necessary. Spoon on to plates, scatter generously with Parmesan shavings and serve.