Pasta shells are the heart of this simple salad, which is flavoured with red onion and black olives and piled on a lacy base of frisee leaves.
ingredients
serves 4
1 3/4 cups miniature pasta shells or macaroni
1 tablespoon virgin olive oil
4 level tablespoons chopped fresh basil or parsley
1 small red onion, peeled and finely chopped
Freshly ground black pepper
1/2 medium cucumber, cut into cubes
1 large beef tomato, skinned, de-seeded and chopped
4 black olives, stoned and thinly sliced
Small frisee lettuce, washed and dried
method
1. Cook the pasta, rinse with cold water and drain well.
2. Combine the oil, basil or parsley and onion in a salad bowl, and season with pepper. Stir in the pasta until lightly coated.
3. Stir the cucumber and tomato into the pasta mixture and scatter on the olives.
4. Line four individual salad plates with the lettuce leaves and spoon a share of the pasta mixture onto each one.
7 users have helped to rate this recipe.
