Pear, Fennel, Herbs & Poppy Seed Salad
Recipe provided by Australian Pears.
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35 mins
8
All Year
Entertaining? Look no further than our NEW Italian Pasta Salad. Packed with chorizo, olives, bocconcini and bursting cherry tomatoes – it’s sure to be a hit with your guests!
Ingredients
- SALAD
- 450g uncooked pasta (i.e. shells, penne)
- 2 cups cherry tomatoes, halved
- 220g cherry bocconcini, halved
- 200g chorizo, chopped
- ¾ cup kalamata olives, sliced
- ½ cup red onion, sliced
- ½ cup fresh parsley, chopped
- DRESSING
- 1 cup olive oil
- 2 tbs white vinegar
- 2 tbs water
- 1 tbs sea salt flakes
- 2 cloves garlic, minced
- 1 tbs white sugar
- 2 tsp mixed dry herbs (i.e. oregano and basil)
- Pepper, to taste
Method
- Cook pasta according to package directions, in salted water.
- Once cooked, drain and allow the pasta to cool slightly, tossing with a little olive oil to prevent it from sticking together.
- Place the pasta and other salad ingredients in a large serving bowl.
- Blend all the dressing ingredients together in a small bowl or jar, then toss the dressing through the salad to evenly coat all ingredients.
- Enjoy!
Note: You can store this pasta salad in the fridge for up to three days.