About this recipe:Tomatoes, olives and spring onion marinate in a gorgeous, spicy mixture of fresh herbs and mustard vinaigrette. Farfalle pasta is tossed in this dressing, then topped with pine nuts and Parmesan cheese. Serve chilled, and enjoy!
1 1/2 tablespoons caster sugar
1 teaspoon salt, or to taste
1 1/2 teaspoons ground black pepper
1 teaspoon onion powder
1 1/2 teaspoons Dijon mustard
2 cloves garlic, chopped
65g chopped fresh basil
50g chopped fresh oregano
4 tablespoons chopped fresh coriander
2 teaspoons hot pepper sauce (e.g. Tabasco®)
80ml red wine vinegar
120 ml olive oil
1 teaspoon lemon juice
100g grated Parmesan cheese
4 plum tomatoes, chopped
6 spring onions, chopped
100g minced black olives
450g farfalle pasta
70g pine nuts
120g grated mozzarella cheese
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Method Prep:15min › Cook:15min › Ready in:30min
In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, coriander, hot pepper sauce, red wine vinegar, olive oil, lemon juice and Parmesan cheese. Add the tomatoes, spring onions and olives to the bowl, and stir to coat. Refrigerate.
Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.