Ensalada de pasta al estilo de charcutería

Ingredientes

• 200 g (7 oz) fusilli pasta
• sea salt
• 1 tbsp extra virgin olive oil
• 2 tsp white wine vinegar
• 140 g (5 oz) fresh tomatoes
• 70 g (2 1/2 oz) mixed roasted peppers, packed in oil
• 70 g (2 1/2 oz) roasted aubergine slices, packed in oil
• 60 g (2 oz) semi-dried tomatoes, packed in oil
• 50 g (1 3/4 oz) salami
• large handful fresh basil

Preparación

1. 1

   Cook the pasta in salted water as per the packets instructions. You want the pasta slightly softer than you would for a regular pasta dish, because pasta firms up as it cools and softer pasta will absorb the dressing in the pasta salad better.

2. 2

   In the bottom of a large bowl whisk together the extra virgin olive oil, white wine vinegar and 1/2 tsp of salt.

3. 3

   Finely chop the tomatoes and add them to the bowl, followed by the roasted peppers, aubergine slices and semi-dried tomatoes, cut into bite size pieces.

4. 4

   Drain the pasta and briefly run it under the cold tap, just to wash off any excess starch – you want the pasta to still be warm, as warm pasta will also absorb the dressing better!

5. 5

   Stir the pasta into the dressing until it is well coated. Leave to cool, stirring occasionally.

6. 6

   Meanwhile, cut the salami into strips and roughly chop the basil. Stir both into the room temperature pasta salad, and season to taste with a little more salt, if needed.