Adam Liaw's deli pasta salad

Name: Adam Liaw's deli pasta salad
Cook time: 30 min
Yield: 8
Cuisine: Contemporary
Ingredients: 500g dried fusilli; ½ cup sundried tomatoes, finely diced; ½ cup marinated eggplant, finely diced; 6 anchovy fillets, finely diced; ½ cup green olives with pimentos, diced; ½ cup chargrilled capsicum, finely diced; ½ cup pitted kalamata olives; 2 cups mixed cherry tomatoes, halved; 2 shallots, finely diced; ½ cup extra virgin olive oil; 2 tbsp red wine vinegar; 2 cups loosely packed basil leaves

Adam Liaw

December 17, 2021

easyTime:< 30 minsServes:8

Grab a selection of antipasto from the deli section and you're most of the way to this delicious bring-a-plate pasta salad.

Ingredients

500g dried fusilli
½ cup sundried tomatoes, finely diced
½ cup marinated eggplant, finely diced
6 anchovy fillets, finely diced
½ cup green olives with pimentos, diced
½ cup chargrilled capsicum, finely diced
½ cup pitted kalamata olives
2 cups mixed cherry tomatoes, halved
2 shallots, finely diced
½ cup extra virgin olive oil
2 tbsp red wine vinegar
2 cups loosely packed basil leaves

Method

1. Cook the pasta in salted water according to the packet directions.
2. Combine all the remaining ingredients except for the basil leaves in a large bowl and mix well. Drain the pasta and transfer the hot pasta into the antipasto mixture. Stir to combine and then allow to cool. Toss through the basil leaves after the salad has cooled and serve.
Also try: Adam Liaw's summer fruit salad
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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