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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 500 grams Small Potatoes
- 100 grams Green Beans, Trimmed
- 200 grams Trofie Pasta
- 1/8 cups Extra Virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1/4 teaspoons Freshly Ground Black Pepper
- 4 Springs Of Fresh Thyme (torn)
- 1 teaspoon Dried Oregano
- 1 teaspoon Fresh Rosemary
- 8 Fresh Basil Leaves, Torn
- 1/2 cups Sun Dried Tomatoes
- 1/2 Red Onion, Thinly Sliced
- 1/4 cups Black Olives
- 1/4 cups Capers
Method
- Separately boil potatoes, trimmed green beans and trofie pasta. Set aside to cool down.
- Make the dressing by mixing next seven ingredients together in a bowl.
- In a large shallow bowl combine all the salad ingredients. Mix.
- Chop the potatoes in half (chop the larger ones into quarters). Add to salad.
- Pour the dressing over the salad and mix. Let the salad rest in the refrigerator for around 30 minutes before serving.
