About this recipe:This vegetarian pasta is simple to make and everyone will love it. Pasta is tossed with tomatoes, yellow peppers and olives in a mayonnaise-based dressing. For the best flavour, allow the salad to sit overnight. Pop any leftovers into packed lunches.
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, finely chopped
1 1/2 tablespoons chopped fresh basil
110g coloured fusilli pasta
180g chopped tomatoes
75g chopped yellow pepper
70g sliced black olives
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Cook pasta according to package directions. Rinse in cold water and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper and garlic until well blended. Mix in basil. Add pasta, tomatoes, peppers and olives; fold gently until mixed. Chill several hours. Stir gently before serving.